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Mediterranean Tuna Linguine Recipe

Mediterranean Tuna Linguine Recipe

It’ll remind you of a fancier tuna noodle casserole, but this creamy dish comes together quickly in a skillet. Serve it with a simple spinach salad and store-bought breadsticks for weekday elegance in no time. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings


  • 8 ounces uncooked linguine
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1 cup 2% milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seafood seasoning
  • 3 cans (5 ounces each) light water-packed tuna, drained and flaked
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 2 medium tomatoes, chopped
  • 1 cup sliced ripe olives, drained


  • 1. Cook linguine according to package directions.
  • 2. Meanwhile, in a large saucepan, combine the soup, milk, garlic powder and seafood seasoning. Stir in the tuna, artichokes, tomatoes and olives. Bring to a boil. Reduce heat; drain linguine and stir into soup mixture. Yield: 5 servings.

Nutritional Facts

1-1/2 cups: 487 calories, 18g fat (4g saturated fat), 34mg cholesterol, 1414mg sodium, 52g carbohydrate (7g sugars, 6g fiber), 31g protein.

Reviews for Mediterranean Tuna Linguine

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bdieges User ID: 3064751 138883
Reviewed Mar. 7, 2013

"Try draining the tuna in a screen type colander and then rinsing with cold water. Even the water packed type benefits from this extra rinse, to cut down on the fishy taste, although you will still get that flavor from tuna."

dkatie9 User ID: 1965911 187582
Reviewed Feb. 13, 2012

"This is a TERRIBLE recipe. My fiance tasted it and said it tasted like fish food. I tried it and almost gagged. Do not waste money on this recipe. I thought I would love it. So gross!"

ovenmitt2 User ID: 1740971 120232
Reviewed Feb. 11, 2012

"I'm shut in due to weather and colds today.. so this is what I'm making for the family.. I was just gonna make it for me, its full of my favorite things!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.