Fresh tuna, sun-dried tomato and artichoke linguine

This recipe is better with fresh tuna, but if you like the idea, you may substitute tins of good quality tuna. It's quite filling but makes an excellent summer pasta dish for entertaining.

Ingredients

• 1 (500g) pack linguine pasta
• 4 tablespoons olive oil, divided
• 1 onion, diced
• 3 sprigs fresh thyme, leaves removed
• 675g (1 1/2 lb) fresh tuna steaks, diced
• 100ml (4 fl oz) dry white wine
• 450ml (16 fl oz) chicken stock
• 4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 50g (2 oz) chopped oil-packed sun-dried tomatoes
• 75g (3 oz) sliced marinated artichoke hearts
• salt and freshly ground black pepper to taste

Method

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 frying pan over medium-high heat, and cook the onion for 4 minutes, until tender. Mix in the thyme leaves, and continue cooking for 2 minutes, until the 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 frying pan. Return the onion and thyme to the pan, and stir in the white wine. Cook until reduced slightly. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced by more than half.
Mix the sun-dried tomatoes and artichoke hearts into the pan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta in the pan. Season with salt and pepper.