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Linguine with Fennel and Tuna


Sauteed fennel takes on a more mellow flavor that pairs nicely with tuna and capers in this main-course pasta dish.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2003


  • 1 pound linguine
  • 2 medium fennel bulbs, (8 ounces each)
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons capers
  • Coarse salt and ground pepper
  • 2 cans (6 ounces each) solid light tuna, drained


  1. Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.

  2. Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.

  3. Season with salt and pepper. Flake in tuna. Gently toss.

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