Tuna-Fennel Pasta Salad

Tuna-Fennel Pasta Salad Recipe
Photo: John Autry; Styling: Cindy Barr
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.


Serves 4 (serving size: 2 cups)
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional Information

Calories 411
Fat 12.1 g
Satfat 1.9 g
Monofat 6.7 g
Polyfat 2.4 g
Protein 23.3 g
Carbohydrate 53.3 g
Fiber 5.1 g
Cholesterol 17 mg
Iron 2.8 mg
Sodium 549 mg
Calcium 52 mg


8 ounces uncooked penne (tube-shaped pasta)
1 (7.8-ounce) jar solid white tuna packed in oil (such as Ortiz)
1 lemon
1 Fuji apple, sliced (about 1 1/2 cups)
1 small fennel bulb with stalks


Cook pasta according to package directions, omitting salt and fat. Drain pasta in a large colander over a bowl, reserving 1/2 cup cooking liquid. Rinse pasta under cold water; drain. Drain tuna, reserving 2 tablespoons oil. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine reserved oil, rind, and juice in a large bowl; stir with a whisk. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks. Thinly slice fennel bulb. Stir fronds and sliced fennel into pasta mixture. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat pasta salad evenly.

Sustainable Choice: Industry label regulations require solid white tuna to be from the albacore variety.

Deb Wise,

Cooking Light

September 2011
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