By Ramya Sundrapandi

  • 1 x packet linguine
  • 1-2 x fennel bulbs
  • 3 x tbsp. olive oil
  • 3 x tbsp. freshly squeezed lemon juice
  • 2 x tbsp. capers
  • salt and ground pepper
  • 1 x 185g can tuna, drained


Cook linguine, drain and reserve 1/2 cup pasta water.

Trim fennel bulbs; reserve 1/4 cup chopped fronds (this is the green leafy bit of the fennel that looks like dill).

Quarter the fennel core, and thinly slice bulbs crosswise;

Fry sliced in 1 x tbsp. olive oil in a pan 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.

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