Tuna Fennal Pasta Salad

1. 1

   Cook pasta according to package directions, omitting salt and fat.

2. 2

   Drain pasta over a bowl, reserving 1/2 cup liquid, and rinse pasta in cold water, and drain.

3. 3

   Drain tuna, reserving 2 tablespoons oil.

4. 4

   Grate 2 teaspoons rind from lemon, and squeeze 3 tablespoons juice.

5. 5

   Combine reserved oil, rind, and juice in a large bowl, and stir with a whisk.

6. 6

   Add pasta to oil mixture tossing to coat.

7. 7

   Fold in tuna, and apple.

8. 8

   Remove fronds from fennel bulb, and finely chop fronds to measure 3 tablespoons.

9. 9

   Remove and discard stalks.

10. 10

    Thinly slice fennal bulb, stir fronds and sliced fennel into pasta mixture.

11. 11

    Add reserved pasta liquid, and 1/2 teaspoon salt, tossing to coat pasta salad evenly.

* Per serving · 4 servings · Values may vary.

No additional tips available.