Yellowfin Tuna and Artichoke Pasta
Photography Courtesy Genova Tuna
Featured in Summer 2023
12 small fresh artichokes or 2 cans artichoke hearts in water
3 tablespoons extra virgin olive oil
Ground black pepper or ground red pepper
2 tablespoons extra virgin olive oil
4 tablespoons butter, cut into slices
4 cloves garlic, chopped
1 teaspoon crushed red pepper (optional)
½ cup white wine, chicken stock, or vegetable stock
1 pound spaghetti or linguine
2 5-ounce cans yellowfin tuna in olive oil
1 lemon, juice only
1 cup grated Pecorino Romano cheese
¼ cup chopped fresh Italian parsley
1 small handful fresh mint, chopped
¼ cup chopped toasted pistachios or pine nuts
- Preheat oven to 425°F.
- Fill a bowl with cold water and juice of 1 lemon.
- If using fresh artichokes, trim off tops and tougher outer leaves. Using a vegetable peeler or small paring knife, trim stems. Cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise.
- Place artichokes in lemon water. Let soak 2 to 3 minutes; drain and pat dry with a kitchen towel.
- In a casserole or baking dish arrange artichokes and add juice of remaining lemon. Quarter remaining lemon and add lemon wedges to dish. Add olive oil and salt and pepper. Roast 25 to 30 minutes or until tender.
- Bring a large pot of water to boiling. While water is coming to a boil, place a large skillet over medium heat and add olive oil and butter. Add garlic, red pepper if using, and salt to taste; swirl 1 minute. Add wine or stock and let reduce by half.
- When water comes to boiling, salt water, add pasta, and cook 1 minute less than directions. Reserve ½ cup pasta water before draining.
- Add artichokes to large skillet with tuna with its oil and gently break up with the back of a wooden spoon or paddle. Add the reserved pasta water, lemon juice, cheese, half of the parsley, half of the mint, and the nuts. Toss to combine. Top with the remaining herbs. Makes 4 servings.
Recipe courtesy Rachael Ray on behalf of Genova Tuna