Linguine di Cuori di Palma al Tonno | Hearts of Palm Ligurian Tuna Linguini

I love pasta! But I try to watch my carbs when I am not in Italy. I found an excellent substitution made from hearts of palm cut into long, skinny ribbons of Linguini. I boil it to give a pasta-ish texture and use a savory sauce when using this pasta replacement. I find this tuna sauce pairs nicely with the hearts of palm citrusy-artichokey flavors. Serve with a bottle of Centanni Falerio.


To make this vegan friendly, omit the tuna.

Receipt Date: August 17, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Jar of Imported Tuna, drained

1/4 cup Sundried Tomatoes, chopped

1/2 a Lemon, zested

Handful of Capers, more or less, as desired

1/2 tablespoon of Olio Santo, see recipe

1/2 tablespoon of Garlic EVOO, see recipe

Sea Salt and Pepper, to taste

1 Can or Pouch of Palmini Linguini, available at Whole Foods


Drain and rinse the Palmini Linguini. Bring a large pot of water to a boil and add Linguini, cook for 3-4 minutes, and drain. If you prefer a crunchier bite, skip this step. In the meantime, add the Olio Santo and Garlic Oil to a saucepan over medium heat. Toss in the tuna, sundried tomatoes and capers. Stir in the drained Linguini and lemon zest, tossing to coat evenly. Serve immediately.  

Amy’s Favorite Pairing

Centanni-FALERIO D.O.C.G

$32.00 750 ml

Additional Pairings

Our Sparkling Wine Collection

Add one more bottle for complimentary shipping!

Add two more bottles for complimentary shipping!

Welcome to Yours Truly Wine

Wow! You look amazing!

Are you sure you are at least 21 years old?