Linguine with Fennel and Tuna
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Pasta and Pizza | Yugoslavian cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Linguine with Fennel and Tuna
Ingredients
- Fennel - 2 pieces
- Green Tagliatelle Pasta - 17.6 oz
- Olive Oil - 3 tablespoons
- Meyer Lemon Juice - 3 tablespoons
- Capers - 2 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Canned tuna in its own juice - 12.3 oz
Step by Step guide
Step 1
Cook the pasta in boiling salted water until al dente. Drain, reserving 0.5 cup of the water.
Step 2
Thinly slice the fennel and sauté in 1 tablespoon of olive oil in a skillet, stirring, until golden brown, about 10 minutes.
Step 3
Add the pasta, lemon juice, capers, and the remaining olive oil to the fennel. Pour in the reserved pasta water.
Step 4
Season with salt and pepper. Add the tuna and gently mix.
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