Linguine with fennel and tuna

4 servings

30 minutes

Linguine with fennel and tuna is a dish that transports us to sunny Yugoslavia, where the sea and fresh produce define culinary traditions. Fennel, with its light anise aroma, adds a refined freshness to the pasta, while capers provide a tangy note. Tender tuna perfectly complements the dish's texture, making it nutritious and exquisite. Lemon juice adds a slight acidity that harmonizes with the other ingredients. This dish is versatile—it can be served for a cozy family dinner or at a festive table. It pairs wonderfully with white wine and fresh bread. The simplicity of preparation makes it accessible, while its rich flavor is unforgettable.

Energy value per serving

• Calories: 647.3
• Proteins: 33.6g
• Fats: 16.1g
• Carbohydrates: 89.6g

Ingredients

• Fennel: 2 pc
• Linguine Pasta: 500 g
• Extra virgin olive oil: 3 tbsp
• Lemon juice: 3 tbsp
• Capers: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Canned tuna in its own juice: 350 g

Cooking steps

1. Boil the pasta in salted boiling water until cooked. Drain, leaving 0.5 cup of water.

   Required ingredients:

   • Linguine Pasta: 500 g
   • Coarse salt:  to taste

2. Finely slice the fennel and sauté in 1 tablespoon of olive oil in a pan, stirring, until golden brown, about 10 minutes.

   Required ingredients:

   • Fennel: 2 pieces
   • Extra virgin olive oil: 3 tablespoons

3. Add pasta, lemon juice, capers, and the remaining olive oil to the fennel. Pour in the pasta water.

   Required ingredients:

   • Fennel: 2 pieces
   • Linguine Pasta: 500 g
   • Lemon juice: 3 tablespoons
   • Capers: 2 tablespoons
   • Extra virgin olive oil: 3 tablespoons

4. Add salt and pepper. Add the fish and gently mix.

   Required ingredients:

   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Canned tuna in its own juice: 350 g