recipe reviews for:

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

“Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.”

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| RATING | MOST HELPFUL

Reviewed: Sep. 9, 2008

this recipe was a great helper, i kind of just took the basics of it and went from there. I added more of each to feed a lot and add some garlic into (i'm italian and i can't get enough of it) and used shrimp instead of tuna. it was soooo good, my whole family loved it!

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Joanna Shea


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Reviewed: Aug. 5, 2008

I added mushrooms and garlic and I cooked the tuna under the broiler. This was a hit with my family. I will probably thicken the sauce next time though.

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RIGATONI28


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Reviewed: Apr. 23, 2008

Substituted chix breast for tuna and was fabulous!

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JENNELLE1


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Reviewed: Mar. 28, 2008

I didn't have sun dried tomatoes so I added 1 can of V8 and used diced tomatoes. Instead of the wine I used 1/2 cup of Vodka. It was delicious! I had enough to eat, freeze and gave some away to friends and they all loved it too.

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Reviewer:

Hannen

	Cooking Level: Intermediate Home Town: Butler, Pennsylvania, USA Living In: Houston, Texas, USA
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Reviewed: Jan. 24, 2008

I have made this once using salmon and once using grouper. Salmon is better as it is a stronger tasting fish to work with the other ingredients.

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GRINGORN


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Reviewed: Nov. 7, 2007

I admit it, I usually leave out the tuna and just enjoy the pasta. It's fantastic!

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Celdriana


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Reviewed: Oct. 8, 2007

I don’t think this was anything worth keeping. I made with chicken. I would imagine it would be terrible with tuna. This recipe is too much work that doesn’t pay off at the end. Not a keeper.

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Pumpkin


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Reviewed: Sep. 27, 2007

There is not enough sauce for this dish. The overall time to make this didn't match the taste.

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kateh

	Cooking Level: Intermediate Home Town: Medford Lakes, New Jersey, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Aug. 10, 2007

Soooo good! I used chicken breast instead of tuna (don't like tuna), used a whole onion, added mushrooms, and used a heaping 1 cup of sundried tomatoes (we love them). I also mined some cloves of garlic and cooked with the onions. In addition to the thyme I used some oregano, italian seaoning, rosemary, and basil about 1 tsp. each. I love this recipe, I can't wait to make it again!

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Angela Y.


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Reviewed: Feb. 22, 2007

This was amazing! Great light, tangy flavor without being too overpowering. Next time I will leave out the sun dried tomatoes, I wasn't a fan. Also, I used veggie broth instead of chicken stock. Wonderful!

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passerby1214

	Cooking Level: Expert Home Town: Tulsa, Oklahoma, USA
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Reviewed: Jan. 31, 2007

This was ok. For me it's one of those wonderful recipes that I can "wing". I used canned tuna, Orzo pasta, added tbsp of butter after orzo added to sauce and tossed then topped with toasted pine nuts. I sprinkled with a little parsley. For me it needed something green. Maybe at the very end (when just off the heat) toss in some fresh spinach that way it's warm yet not wilted.

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Karen

	Cooking Level: Expert Home Town: Oxford, Mississippi, USA Living In: Collierville, Tennessee, USA
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Reviewed: Oct. 6, 2006

A great way to serve tuna (I used canned and it sure beats the regular sandwhiches.) The lemon flavor was in good proportion to the other flavors. Overall, a flavorful dish but a bit too much work for the outcome in my opinion. This took me a long time to prepare. In step three, leave more liquid than 3/4 cup; I thought the sauce was a bit too pasty. Also note that if you use dried thyme you should use only 1/3 what is called for. (This is the standard fresh-to-dried ratio for herbs.)

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MPEPLIN


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Reviewed: Jul. 26, 2006

Quite tasty. I served this over whole wheat pasta and it was a very light hot weather meal. I used frozen artichoke hearts instead of the marianted ones and didn't use any olive oil. I do think when I reheat the leftover tonight, I'll add some shredded zucchini or spinach. It was just crying out for another veggie I think!

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LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Jul. 6, 2006

I really liked the flavor of this dish but next time I'll decrease the amount of pasta or increase the artichoke and sun dried tomatoes. We'll be making this again.

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opie

	Cooking Level: Expert Home Town: Glendale, Arizona, USA Living In: Monterey, California, USA
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Reviewed: Jun. 4, 2006

Very unique flavors in this dish! Make sure to not over cook the tuna..

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M. Bailey


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Reviewed: Apr. 28, 2006

We loved this! The only change I made was to grill the tuna on my indoor grill and add 2-3 T. butter to the sauce at the end just to give it a bit of richness. We'll have this often I'm sure.

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NH Seacoast Cook

	Cooking Level: Expert Home Town: Pittsfield, Massachusetts, USA Living In: Exeter, New Hampshire, USA
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Reviewed: Apr. 14, 2006

Delicious! That's all I can say for this recipe. My husband and I love spicy food so we sprinkled some chilli flakes on it and it was even more delicious.

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