- 1 lb. linguine
- 2 medium fennel bulbs
- 3 Tbs. olive oil
- 3 Tbs. fresh lemon juice
- 2 Tbs. capers
- 2 6-oz. cans solid light tuna
- salt and pepper
Cook the pasta according to package instructions. Drain and return to pot; reserve ½ cup pasta water. Trim the fennel bulbs, reserving ¼ chopped fronds. Quarter, core and thinly slice bulbs crosswise; cook in 1 Tbs. of the olive oil in a skillet over medium high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, 2 Tbs. of the olive oil, and the reserved pasta water. Season with salt and pepper. Flake in the tuna. Gently toss.
From Everyday Food October 2003.