In 12-inch skillet, heat olive oil over medium-high heat; sauté garlic, mushrooms, onion and red pepper until golden brown. Add tomatoes, chicken broth mixture, salt and black pepper; bring to a boil.
Separate uncooked linguine into strands; place in skillet and spoon sauce over. Reduce heat to simmer; cook, covered, 4 more minutes or until cooked through. Toss gently; add tuna and cilantro and toss again. Sprinkle with pine nuts.
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