The sweet and savory aromas of this beef pot roast are enhanced by the cranberry sauce and fresh thyme. With mashed potatoes, egg noodles, or rice, it makes a lovely gravy.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- ¼ cup olive oil, divided
- ½ cup diced onion
- 2 tablespoons chopped fresh thyme
- 1 ½ 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 3/4 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.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 270 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was really good. I did not care for the lemon, but I will
Was a little expensive with the tuna steaks but we enjoyed it. It wasn’t that good as leftovers.
Made this but excluded the pasta. It was “okay”, but probably will not do it again. I did kick it up a bit with garlic chile hot sauce. That helped.
I really liked this and so did the rest of my family. Couple changes that I did was add one clove garlic and some mushrooms. I also didn’t have white wine so used sherry. It was great. I actually think I would like this with tofu instead of tuna. I did use tuna steaks but they were dry as usual for tuna. I tried not to over cook the tuna but it was still dry. Next time I’ll try tofu though my kids will complain. Haha.
Even more delicious than anticipated! I added a few extra spices per other users such as basil, oregano, and minced garlic. I also used 2 cans of albacore tuna instead of tuna steaks. I will definitely be making this again.
I didn’t have tuna on hand so I made a slightly different, more “seafoody” version of this dish. I substituted the tuna for Basa fish I had in my freezer and I added a can of baby clams at the end. Instead of the chicken broth I used the clam juice from the can, it added a much different flavour but it was so tasty! I didn’t have fresh Thyme either but basil went awesome with it instead. Next time I’m making it with mushrooms.
I used shallots instead of onion, added garlic to the shallots in first step, added mushrooms and asparagus with artichokes and sun dried tomatoes. Was very good and substituted tuna for chicken cutlets which were very very juicy and tender. Very good will make again many times.
It was okay- but rather expensive for what you made, and honestly, not that great for what you end up paying for it and the time that you put into it. We won’t make it again.
I thought this recipe was amazing! It was one of the best things I have ever cooked 🙂 I totally recommend this recipe 🙂 And also… I used canned tuna… and I am a college student so it is easy to make and not too expensive. I also subistuted sun dried tomatoes for mushrooms.
Yummy, lots of flavor. Want to impress your friends, make this recipe.
This is a nice pasta dish, but a bit time intensive and uses a lot of dishes to make. I used ravioli instead of linguine. I’m inclined to agree that linguine is better–as in lighter–in this, but I had ravioli I needed to use up, and it worked well with the flavors in this. I left out the white wine and used 1/2 c extra of chicken broth to keep the same liquid amounts. I’d have loved to use the wine but bf won’t eat dishes with wine (except, oddly, chicken marsala), so I had to compromise on that. Although the broth does look too thin before adding the pasta, once you do so, it works well enough. I used nowhere near the amount of oil called for; the artichokes and sun dried tomato added more oil and it’s only necessary to slightly coat the pan with oil initially–definitely more than enough. I did use tuna but I think it would work equally well with chicken or pork (obviously cooked longer!) or without any protein at all. I served with salad and toasted bread and it was a substantial and filling lunch. Thanks for the recipe!
Very good flavor – we are not tuna fans, but prefer it with tofu!
This was a really yummy meal. I made a few changes based on the ingredients I had in my cupboard as well as personal taste. I sauted the onions in garlic and butter before adding the thyme. I used canned tuna instead of a tuna steak. I added spinach instead of artichoke hearts and at the end I added feta cheese which added a creaminess to the sauce. All in all a really tasty meal.
I really wanted to love this one. It was just okay for us. Simple to do, but just okay.
The artichokes in my cupboard were sadly expired so I omitted them but will definitely add them next time. This recipe was simple and straightforward with loads of flavors. It will definitely be made again in my house, next time WITH the artichokes. As a vegetarian, I left out the tuna. The dish was still delightful.
I had high hopes for this recipe. All of the ingredients sounded so good together, but it just didn’t seem to really come together. There’s too much liquid for one thing. Maybe if it was saucier it would have helped. I added garlic and I think adding A LOT of Parmesan would have tied the dish together, but for the cost of the fish and how sour the whole dish is, it’s just not really worth it. It’s too acidic. Sorry…Probably won’t make this again.
This is very good. In spite of the rather fussy introduction and directions, this is a very easy dish to make. Upscale tuna helper! Thanks for the recipe!
Pretty delicious. Didn’t have chicken broth so I substituted some water with a little cornstarch, seasoning salt, and a bit of extra olive oil. Turned out fine.
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!
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.
Substituted chix breast for tuna and was fabulous!