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Prep Time: 24 Minutes Cook Time: 0 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Full of texture and flavor. Ingredients:
8 ounces uncooked penne tube shaped pasta (uncooked) |
1 (7 7/8 ounce) jar solid white tuna packed in oil |
1 lemon |
1 fuji apple (sliced) |
1 small fennel bulb, with stalks |
1/2 teaspoon salt |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta over a bowl, reserving 1/2 cup liquid, and rinse pasta in cold water, and drain.
3. Drain tuna, reserving 2 tablespoons oil.
4. Grate 2 teaspoons rind from lemon, and squeeze 3 tablespoons juice.
5. Combine reserved oil, rind, and juice in a large bowl, and stir with a whisk.
6. Add pasta to oil mixture tossing to coat.
7. Fold in tuna, and apple. Remove fronds from fennel bulb, and finely chop fronds to measure 3 tablespoons.
8. Remove and discard stalks. Thinly slice fennal bulb, stir fronds and sliced fennel into pasta mixture.
9. Add reserved pasta liquid, and 1/2 teaspoon salt, tossing to coat pasta salad evenly.
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