Grilled the tuna, instead of canned; whole wheat rotini, instead of penne; and a little more lemon; easy and very good!
Tuna-Fennel Pasta Salad
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.
More From Cooking Light
Total: 24 Minutes
- Calories: 411
- Fat: 12.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 2.4g
- Protein: 23.3g
- Carbohydrate: 53.3g
- Fiber: 5.1g
- Cholesterol: 17mg
- Iron: 2.8mg
- Sodium: 549mg
- Calcium: 52mg
- 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.
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