Tuna-Fennel Pasta Salad
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.
Recipe by Cooking Light September 2011
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.
Grilled the tuna, instead of canned; whole wheat rotini, instead of penne; and a little more lemon; easy and very good!
Read MoreI made this for my family last night and it was NOT a hit. My husband and I both thought it was 'ok' but not a recipe to put in rotation. Neither of my kids liked it. In all fairness the quality of tuna I think is a big consideration in the final outcome. My local grocery doesn't carry jarred tuna - all I could find was the canned tuna although it was solid white albcore.
Read MoreAnother hit from Cooking Light. I loved this recipe. The apple and fennel flavor combo was fantastic, while the rinsed pasta and the room-temperature ingredients make this an ideal dish for warm days. It was quick to make--it took about 20 minutes from start to finish and the hands-on prep time came to about 10 minutes. Highly recommend.
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