Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Deb Wise
Recipe by Cooking Light September 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

411 calories; fat 12.1g; saturated fat 1.9g; mono fat 6.7g; poly fat 2.4g; protein 23.3g; carbohydrates 53.3g; fiber 5.1g; cholesterol 17mg; iron 2.8mg; sodium 549mg; calcium 52mg.
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