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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light Sept 2011 Ingredients:
8 ounces uncooked penne |
1 (7 7/8 ounce) jar solid white tuna packed in oil |
1 lemon |
1 fuji apple, sliced (about 1 1/2 cups) |
1 small fennel bulb, with stalks |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a large colander over a bowl, reserving 1/2 cup cooking liquid.
2. Rinse pasta under cold water; drain. Drain tuna, reserving 2 tablespoons oil. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine reserved oil, rind, and juice in a large bowl; stir with a whisk.
3. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple.
4. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks.
5. Thinly slice fennel bulb. Stir fronds and sliced fennel into pasta mixture. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat pasta salad evenly.
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