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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
Linguine with Fennel and Tuna
      07/29/05 01:38 PM

Linguine with Fennel and Tuna

Serves 4 to 6; Prep time: 20 minutes; Total time: 20 minutes

1 pound linguine

2 medium fennel bulbs (8 ounces each)

3 tablespoons olive oil (you could use less to reduce the fat)

3 tablespoons fresh lemon juice

2 tablespoons capers

Coarse salt and ground pepper

2 cans (6 ounces each) solid light tuna, drained

1. Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.

2. Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.

3. Season with salt and pepper. Flake in tuna. Gently toss.

Per serving: (based on 6): 472 calories; 12.4 grams fat; 26 grams protein; 63 grams carbohydrates; 4.2 grams fiber


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* Linguine with Fennel and Tuna Shell Marr 07/29/05 01:38 PM
. * Sounds great Shell... Linz   07/29/05 04:54 PM

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