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Tuna Pasta with Sun-Dried Tomatoes, Capers, Artichokes, and Walnuts Recipe

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3.8 from 2 reviews

This vibrant Tuna Pasta recipe combines canned tuna with a flavorful sauce made from garlic, sun-dried cherry tomatoes, capers, and artichokes, tossed with perfectly cooked pasta. Finished with fresh herbs, lemon zest, and toasted walnuts for a delightful crunch, it’s a quick and satisfying meal ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Seafood and Oils

  • 2 cans Tuna in oil (Jarred is best, but canned works)
  • 2 tablespoons oil (from the canned tuna)

Fresh Produce and Herbs

  • 3 garlic cloves (thinly sliced)
  • 1 lemon slice
  • 2/3 cup sun dried cherry tomatoes (drained)
  • 2 tablespoons capers (drained)
  • 4-5 artichoke hearts (drained and chopped lightly)
  • 1/4 cup dill (minced, or any herb of your choice)
  • 1 lemon (sliced)

Pantry Items

  • 1/2 lb pasta (cooked and pasta water reserved)
  • 1/2 teaspoon salt and pepper (to taste)
  • 1/4 teaspoon chili flakes (to taste)
  • 1/3 cup walnuts (chopped)
  • Freshly grated parmesan (quantity not specified, estimated 1/3 cup)

Instructions

  1. Boil the Pasta: Use heavily salted water—enough to taste like the sea—and cook the pasta until just shy of al dente. Reserve 1 cup of the pasta water before draining the pasta.
  2. Build the Tuna Pasta Sauce: In a saucepan or deep skillet, heat the 2 tablespoons of oil from the jarred tuna over medium heat. Add the thinly sliced garlic and cook gently for 2-3 minutes until fragrant, opaque, and lightly toasted without turning golden or burning, as burnt garlic tastes bitter.
  3. Add the Flavorful Ingredients: Stir in the drained sun-dried cherry tomatoes, then add capers and chopped artichoke hearts. Cook for 1-2 minutes more until the mixture is fragrant.
  4. Incorporate the Tuna: Gently break the tuna into chunks of your preferred size and add it to the skillet, stirring carefully to preserve the tuna pieces.
  5. Add Pasta and Emulsify Sauce: Add the drained pasta to the skillet. Toss gently to combine without breaking the tuna. Pour in a splash of reserved pasta water and toss vigorously to begin emulsifying the sauce, creating a glossy texture.
  6. Add Parmesan: Gradually add freshly grated parmesan cheese in small increments while continuously tossing the pasta and adding more pasta water as needed, until the sauce becomes thick and glossy.
  7. Finish with Herbs and Seasoning: Fold in the minced dill (or chosen herbs), a bit of lemon zest, chili flakes, and adjust seasoning with salt and pepper to taste.
  8. Garnish and Serve: Top the pasta with toasted chopped walnuts or panko crumbs for extra crunch and serve immediately for the best flavor and texture.

Notes

  • Use jarred tuna in oil for best flavor; canned tuna works as a substitute.
  • Reserve pasta water carefully as it helps emulsify the sauce and bind flavors.
  • Be cautious not to burn garlic to avoid bitterness in the sauce.
  • Adding toasted walnuts gives a delightful crunch; substitute with panko if preferred.
  • Adjust chili flakes and seasoning according to your spice preference.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://dishiary.com/tuna-pasta-with-sun-dried-tomatoes-capers-artichokes-and-walnuts-recipe/