Directions
Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

1. Bring a large pot of lightly salted water to a boil. Add the linguine, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme leaves, and continue cooking 2 minutes, until 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.
3. Heat the remaining oil in the frying pan. Return the onion and thyme to pan, and stir in the white wine. Cook until reduced slightly. Mix in the chicken stock, lemon juice and lemon rind. Reduce heat to medium, and continue cooking 10 minutes, until reduced by more than half.
4. 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 your preference. Toss the cooked pasta in the pan. Season with salt and pepper.