- 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.