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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
- 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.
Nutrition Facts : Calories 472 g, Fat 12 g, Protein 26 g
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Rana Abuzar
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special.
Ugonna Okenwa
[email protected]I'm not a big fan of fish, but I thought this dish was really good. The fennel and lemon really helped to balance out the flavor of the tuna.
Will Njaya
[email protected]This recipe was a great way to use up some leftover tuna. It was quick and easy to make, and the results were delicious.
Kasif Jutt
[email protected]I would make this dish again, but I would make a few changes. I would use less fennel and more tuna, and I would also add some red pepper flakes for a bit of spice.
Iliya Barnabas
[email protected]Overall, I thought this dish was okay. It wasn't bad, but it wasn't anything special either.
Robert Bosman
[email protected]I found this recipe to be a bit too complicated. There were too many ingredients and steps involved.
Aayush Pariyar
[email protected]This dish was a bit too bland for my taste. I think it could have used some more salt and pepper, or maybe some red pepper flakes.
Tshabu Vanessa
[email protected]I'm not a big fan of fennel, but I thought I'd give this recipe a try. I was pleasantly surprised! The fennel flavor was subtle and not overpowering, and the tuna and lemon really brought the dish together.
Ransford Ansah
[email protected]This recipe was easy to follow and the results were delicious. I loved the combination of fennel and tuna, and the lemon added a nice touch of acidity.
Shahbaz ch
[email protected]I made this dish last night and it was a hit with my family! The fennel and tuna were a great combination, and the lemon added a nice brightness to the dish. I will definitely be making this again.
Santinoposttime Samlee
[email protected]This linguine with fennel and tuna was a delightful dish! The flavors of the fennel, tuna, and lemon blended perfectly, creating a light and refreshing meal. The pasta was cooked al dente, and the sauce was just the right consistency.