Linguine With Tuna and Mushrooms Linguine With Tuna and Mushrooms

Linguine with Tuna and Mushrooms Image Image by: Linguine with Tuna and Mushrooms Image Author: Canadian Living

When few ingredients are called for, the key is to use the best you can find. Here, good-quality oil-packed tuna is worth the splurge.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2013



Score X in bottom of each tomato. Blanch in boiling water until skins begin to split, 20 to 30 seconds; cool in cold water. Peel off skins; seed and dice tomatoes. Set aside.

In large skillet, heat half of the oil and the butter over medium heat; cook 1 of the garlic cloves until golden, about 1 minute. Discard garlic.

Add mushrooms, salt and pepper; cook, stirring occasionally, until tender and golden, about 6 minutes. Transfer to plate.

In same skillet, heat remaining oil over medium heat; cook remaining garlic until golden, 1 minute. Discard garlic. Add anchovies; cook, stirring, until broken down, about 20 seconds.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.

Stir tomatoes and 1/3 cup of the reserved cooking liquid into anchovies; simmer, stirring occasionally, until slightly thickened, about 5 minutes.

Stir tuna into tomato mixture; cook for 2 minutes. Stir in parsley and mushrooms; cook for 1 minute. Add to pasta and toss, adding enough of the remaining cooking liquid to coat; cook for 1 minute.

Nutritional facts Per each of 6 servings: about

  • Fibre 4 g
  • Sodium 297 mg
  • Sugars 3 g
  • Protein 16 g
  • Calories 332.0
  • Total fat 10 g
  • Potassium 373 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g


  • Iron 21.0
  • Folate 59.0
  • Calcium 2.0
  • Vitamin A 9.0
  • Vitamin C 17.0
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Linguine With Tuna and Mushrooms