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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Tuna-Fennel Pasta Salad

Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.

Cooking Light SEPTEMBER 2011

  • Yield: Serves 4 (serving size: 2 cups)
  • Hands-on: 24 Minutes
  • Total: 24 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Tuna-Fennel Pasta Salad Recipe