LINGUINE WITH FENNEL AND TUNA

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Linguine with Fennel and Tuna image

Sauteed fennel takes on a more mellow flavor that pairs nicely with tuna and capers in this main-course pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 7

1 pound linguine
2 medium fennel bulbs, (8 ounces each)
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons capers
Coarse salt and ground pepper
2 cans (6 ounces each) solid light tuna, drained

Steps:

  • Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
  • Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.
  • Season with salt and pepper. Flake in tuna. Gently toss.

Nutrition Facts : Calories 472 g, Fat 12 g, Protein 26 g

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