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Tuna-Fennel Pasta Salad

Photo: John Autry; Styling: Cindy Barr
Hands-on time 24 mins
Total time 24 mins
Yield Serves 4 (serving size: 2 cups)
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.


  • 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

Nutrition 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

How to Make It

  1. 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.

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