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.
1
Boil the pasta in salted boiling water until cooked. Drain, leaving 0.5 cup of water.
- Linguine: 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.
- 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.
- Fennel: 2 pieces
- Linguine: 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.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Canned tuna in brine: 350 g
