Linguine with Tunaand olive and sundried tomato tapenade
This umami olive and sundried tomato tapenade is perfect for flavoring tuna and pasta. You'll be transported to Italia when you bite into it!
Smarts: Double this tapenade and use it for a sandwich spread or an appetizer for an impromptu gathering.
Ingredients
- Tuna (10 oz) - 1 can
- Linguine - 8 oz
- Cooking oil - 1 Tbsp
- Tomatoes, cherry - 1 pint
- Lemons - 1/2, juice of
- Garlic - 1 clove, peeled
- Sundried tomatoes - 1/4 cup
- Olives, pitted (green or black) - 1/3 cup
- Parsley - 1/4 bunch, stems removed
- Thyme leaves (fresh) - 1 tsp, remove leaves from stems
- Capers - 1 Tbsp
- Dijon mustard - 2 tsp
- Olive oil - 1/2 cup
Nutrition Facts
Prep
- Make tapenade - Pulse garlic clove, sundried tomatoes, olives, parsley, thyme, capers, Dijon, and olive oil in a food processor. (Can be done up to 5 days ahead)
- Tuna - Drain.
Make
- Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente, tender but not soggy. Save 1/2 cup of pasta water (for 4 servings, adjust accordingly if customizing).
- Mix half the tapenade with tuna.
- Heat a saute pan over medium-high heat. Add cooking oil and then tomatoes to the heated oil. Toss in linguine, pasta water, and rest of tapenade until everything is coated.
- Remove from heat and mix in tuna. Finish with lemon juice.
- Start slow-cooking tomorrow night’s dinner if desired.
Get access to all of our delicious recipes and time-saving meal plans!
No payment info required for trial.
Reviews
This meal has 58 reviews
made with chicken instead of tuna. LOVED!!
Great flavor! Nothing lost by leaving out the olives. The tuna was great in this making it even easier to put together. We used albacore tuna- it's a little more expensive, but I feel it tastes less "fishy"
Very good. Splurged on it with Whole Wheat noodles. Much better with wheat noodles than a tomato based sauce is.
Loved the combination of flavors! Substituted red wine vinegar for the sherry vinegar.
Winner all the way around!
We used clams instead of tuna (bad prior experience with the stomach flu and tuna fish) and it turned out great. I cooked the tomatoes down a little bit to make more of a sauce. I will make this again.