• 40 Ratings

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

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Reviews

40 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 24
  • 2 star values: 7
  • 1 star values: 2