Sun-dried Tomato Pasta
Ingredients:
1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste
Instructions:
Makes 8 servings
1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste
Instructions:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender.
- Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme.
- Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
- Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine.
- Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest.
- Reduce heat to medium, and continue cooking 10 minutes, until reduced to about ¾ cup.
- Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through.
- Return tuna to the saucepan, and cook to desired doneness.
- Toss the cooked pasta into the saucepan. Season with salt and pepper.
Makes 8 servings