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