Unleash Your Taste Buds with Rachael Ray's Irresistible Genova Yellowfin Tuna and Artichoke Pasta

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Rachael Ray was inspired by her Italian roots to create her Genova Yellowfin tuna and artichoke pasta recipe.

Ray, 55, shares exclusively in the latest issue of We that she has recently rekindled her passion for outdoor dining. Being at her home in Tuscany, Italy has reminded her of the significance of enjoying excellent food with loved ones. This experience has also inspired her to fully embrace the alfresco tradition by utilizing top-notch Mediterranean-inspired ingredients. Ray further explains that when using a superior seafood product such as Genova Premium Tuna, she prefers to cook it over moderate heat. The tender tuna, which is already cooked and simple to incorporate into any recipe, should be warmed up without the risk of overcooking, so that its delectable flavor remains intact.

Ray has delighted audiences with her delectable Italian recipes through her numerous cooking shows, such as 30 Minute Meals, Rachael Ray's Tasty Travels, Rachael Ray's Week in a Day, and $40 a Day. Additionally, she has authored over 20 New York Times bestselling cookbooks.

Moreover, she has made a lasting impact on daytime TV with her self-titled talk show, which concluded its impressive 17-season run earlier this year. Speaking about the show's end, Ray shared in a statement to Deadline in March, "After more than 20 years in television, I had the privilege of working with Rachael for 17 incredible seasons in daytime television. However, I have made the exciting decision to embark on the next chapter in my broadcasting career."

Ray mentioned that her interests have shifted from the conventional talk show format and syndication model to a platform that is not restricted by traditional distribution rules. She also announced the launch of her own production company, Free Food Studios. The message concluded by expressing gratitude to all the partners, crew, and affiliates of her daytime show. Aside from this, Ray has been actively updating her fans about her recent Italian experiences on Instagram, while also gearing up for the premiere of her new home renovation series, Rachael Ray Rebuilds, on Monday, October 23.

Ray's Genova Yellowfin tuna and artichoke pasta recipe is not mentioned.

Courtesy of Rachael Ray

Genova Yellowfin Tuna and Artichoke Pasta

SERVES 4

Ingredients

For Artichokes

2 lemons

Artichokes (12 small/baby artichokes, if fresh; 2 cans artichoke hearts in water, if canned)

3 tbsp extra-virgin olive oil

Salt and pepper (or red pepper)

For Pasta

2 tbsp extra-virgin olive oil

4 tbsp butter, but into tabs

4 cloves garlic, chopped

1 tsp crushed red pepper, optional

Salt

½ cup white wine (you may use chicken or vegetable stock)

1 lb spaghetti or linguine

2 cans (5 oz each) Genova Yellowfin Tuna in Olive Oil

Juice of 1 lemon

1 cup grated Pecorino Romano cheese

¼ cup chopped fresh Italian parsley, divided

A small handful of fresh mint, chopped and divide

¼ cup toasted pistachios, chopped (or pine nuts)

Instructions

For Artichokes

1. Preheat the oven to 425 degrees.

Arrange the artichokes in a casserole or baking dish. Squeeze the juice from the remaining lemon over the artichokes, then cut the lemon into quarters and add them to the dish. Drizzle with extra-virgin olive oil and season with salt, pepper, or red pepper. Roast for 25 to 30 minutes or until the artichokes are tender.

1. Fill a bowl with cold water and the juice of one lemon.

2. Trim the tops of the artichokes and a few of the tougher outer leaves.

3. If using canned artichokes, there is no need to trim the stems. Simply drain them from the liquid and pat them dry with a kitchen towel.

1. Drain well and quarter lengthwise

For Pasta

1. Start boiling a large pot of water for cooking the pasta.

2. Simultaneously, heat a large skillet over medium heat and combine the olive oil and butter. Add the garlic, crushed red pepper (optional), and a pinch of salt and sauté for one minute. Pour in the white wine (or stock, if preferred) and allow it to reduce by half.

3. Once the water reaches a boiling point, add salt and pasta, cooking it for a minute less than the recommended time. Before draining, set aside half a cup of the pasta cooking water.

4. Incorporate the artichokes into the large skillet along with the Genova Yellowfin Tuna, including its oil. Carefully break it up using a wooden spoon or paddle.

5. Incorporate the lemon juice and starchy pasta cooking water into the skillet, together with the drained pasta, cheese, half of the parsley, mint, and pistachios. Mix well to combine, garnish with the remaining herbs, and serve.

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