Saturday, September 13, 2014

Tuna, Artichoke Hearts and Roasted Tomato Linguine


We are heading back to Phoenix in less than 2 weeks. It's hard to believe summer is almost over as it has gone by so fast. Time to start clearing out food in the freezer and kitchen cabinets. Some of our meals will be a little unconventional and some a tad bit adventuresome but that will be part of the fun.


We bought a tuna fish off the docks a month ago, about ten pounds worth. Tuna has been on the table at least once sometimes twice a week since. My favorite dish to date is this Mediterranean version using roasted cherry tomatoes, artichoke hearts and Kalamata olives. The artichoke hearts were the canned ones from Trader Joe's. I buy their frozen ones when in Phoenix. Here in Oregon we drive two to three hours to the nearest TJ's so the canned product travels much better. I cut the tuna into bite-sized pieces and then tossed them in a little olive oil and dried herbes de provence to lightly saute'. I added all the ingredients to the mix with a squeeze of lemon. Next I added the linguine, grated Parmesan cheese and a half a cup of pasta water; it was delicious!

Ingredients:

Olive oil
2 cups cherry tomatoes
1/2 pound tuna (cut into bite-sized pieces)
1 can Trader Joe's artichoke hearts (I used the hearts only, pulled the leaves off)
1 clove garlic (minced)
1 tablespoon dried Herbes De Provence
1/3 cup Kalamata olives
2 tablespoons fresh lemon juice
8 ounces dried linguine
1/2 to 1 cup pasta water
1/4 cup Parmesan cheese (grated)
1 handful parsley (chopped)

To prepare:

Preheat oven to 400F.

Place tomatoes and 1 to 2 tablespoons of olive oil in a medium size bowl, gently mix and pour onto baking sheet. Roast for 25 minutes.

In a large pot of boiling salted water add linguine and cook until al dente, 7 to 9 minutes. Remove 1 cup pasta water, drain noodles in colander

Toss tuna, herbes de provence, salt and pepper and 1 tablespoon olive oil together in a medium bowl, saute' about 2 minutes on the first side and 1 to 2 minutes on the other. Add artichoke hearts, garlic, roasted tomatoes and olives; stir until combined.


Add cooked pasta, 1/2 cup  pasta water and Parmesan, combine; if pasta is dry add the other 1/2 cup of pasta water and gently mix until heated through. Drizzle top with a little olive oil and fresh parsley. Enjoy!








Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

67 comments:

  1. Looks like one good salad! Artichokes are my favorite :)

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  2. This has my name all over it --- I need to learn how to cook tuna, I rarely buy it. Ten pounds! You must be an expert :) We are in the midst of a terrible heat wave --- so enjoy your last days away!

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    1. Hi Sue, thats what I heard, can't believe it is so warm, will enjoy every day till takeoff.

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  3. nice and comforting meals...
    lovin it with lots and lots of oregano!

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  4. This sounds like a meal I would enjoy immensely! Cannot imagine having to drive so far to shop :)

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  5. Summer definitely went by too quickly this year! Have a great trip back - love this pasta it sounds lovely with all the artichoke hearts and cherry tomatoes!

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  6. A well balanced and delicious pasta dish, Cheri.

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  7. You win my heart when you use artichoke hearts. I commented the other day and must have closed the page before I put the little numbery thing in. oops :)

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    1. Hi Maureen, yes, I agree artichoke hearts are great!

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  8. i'm so jealous of tuna habits! do you buy the tuna already cleaned, or do you do that at home? i never buy fresh fish, because i don't know how to clean it properly... truth be told, i'm just scared...

    this dish looks amazing, i bet the roasted tomatoes add a little something something to it all.

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    1. Hi Lan, my husband used to do it himself but now there is someone at the docks that will clean a whole fish for only $4.00, so that is what we do now.

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  9. I didn't realize you are from Phoenix. My husbands family lives in Chandler. They head to they mountains for the the summer to escape the crazy heat.
    This dish sounds delicious! I love artichokes.

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    1. Hi Cindy, yes, Phoenix does get crazy hot in the summer, it's probably kind of the same thing if you live where it snows alot, you spend most of the time indoors. Thanks!

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  10. such a great recipe!
    I really enjoyed this post–both the writing and the photos!

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  11. I love artichokes, this pasta dish sounds wonderful. Fresh tuna is the best, how nice to have 10 lbs.

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    1. Hi Suzanne, yes, I'm trying to figure out different ways to prepare it all.

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  12. I have always wanted to try cooking with artichokes, but have never yet had the courage. This looks like a delicious dish!

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    1. Hi Cathleen, it's much easier to used frozen or canned. Thanks!

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  13. I love everything about this pasta! And with fresh tuna? YUM!!!!

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  14. It must have been great to buy a fish from the docks - so fresh! And that's a big tuna. Your pasta looks very inviting and I love how it has artichokes - I don't cook with them enough xx

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    1. Hi Charlie, once we get back to Phoenix we won't be enjoying very much fish so we try and get it while we can.

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  15. I still have a can of Sicilian tuna my mother brought me from Sicily - I'm holding on to it for dear life! Can't get enough of it, but saving this one :)

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  16. I love your photos of the Oregon coast. Will miss them but hope you have a safe trip south. Enjoy the getting ready. D

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    1. Thanks Dena, it is always a little emotional for me.

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  17. Tasty and colorful! A great pasta dish.

    Cheers,

    Rosa

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  18. Hi Cheri, I know this is a great pasta dish but for me, I need to find out if the canned artichoke hearts are available here. I love cherry tomatoes. Thanks for sharing !

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  19. Cheri this looks wonderful! It will make a great simple weeknight dinner!

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  20. This really does sound absolutely lovely, Cheri! Fresh tuna is delicious ... how wonderful to have a whole one to try out lots of different recipes with!
    Isn't it amazing that it's mid September already? I'm a little confused over here in Oz because it's spring here of course with temperatures climbing now rather than falling. Weird. Even weirder is that we're going back to a UK winter in a few weeks ... brrrr!

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    1. Hi Helen, you must be crazy busy getting ready for your move, both place sound magical to me.

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  21. Such a lovely pasta and a great way to use up some of that fish in your fridge! Great fresh flavors.

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    1. Thanks Joanne, yes trying to figure out how to enjoy it all!

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  22. Fresh tuna, artichokes and roasted tomatoes...three of my favorite things ever!

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  23. Yum! This sounds fantastic. I love Mediterranean ingredients and this combination looks delightful!

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  24. What a great dish and I love tuna! The next time i get to Phoenix, I'll have to call. I'm not sure though, that i could ever leave Oregon. It looks so beautiful!

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    1. Hi Abbe, thats the thing we don't want to leave but it's hard to make a living off the coast in the small town we live in.

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  25. What a fabulous way to serve tuna - I love artichoke hearts and never thought to combine them with tomatoes. Scrumptious.
    have a super day.
    :-) Mandy xo

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  26. Fresh tuna and Mediterranean toppings sounds like a perfect dish for your pasta. Way to come up with some creative ideas for that big tuna catch~

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    1. Thanks Bam, I'm quickly running out of ideas though!

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  27. Mmmm...I love tuna and parmesan cheese, so this one's right for my palate! Yum!

    Julie
    Gourmet Getaways

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  28. I bet this dish is absolutely delicious! I hope you had a terrific summer, and I look forward to lots of recipes for fall.

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  29. I love when I'm cleaning out the fridge/freezer and come up with great meals! This meal sounds great Cheri!

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    1. Hi Phi, there is so much satisfaction, I agree.

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  30. This is one of my favorite ways to have a non-vegetarian pasta. it makes me feel so GOOD. But I've not been lucky enough to have as fresh of tuna that you made yours with. I'm embarrassed to say I use canned. This pasta must have been amazing.

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  31. WE do something similar with canned tuna, but your fresh tuna version looks womderful, and I love the addition of the artichoke hearts! Arizona will welcome you back soon! David

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