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

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