Tuna-Fennel Pasta Salad
Cooking Light September 2011
Sure, premium oil-packed tuna is a splurge, but the texture and rich flavor are worth it.
Yield: Serves 4 (serving size: 2 cups)
Total: 24 Minutes
8 ounces uncooked penne (tube-shaped pasta)
1 (7.8-ounce) jar solid white tuna packed in oil (such as Ortiz)
1 lemon
1 Fuji apple, sliced (about 1 1/2 cups)
1 small fennel bulb with stalks
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. 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. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks. 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.
Sustainable Choice: Industry label regulations require solid white tuna to be from the albacore variety.
Amount per serving
Calories: 411
Fat: 12.1g
Saturated fat: 1.9g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 2.4g
Protein: 23.3g
Carbohydrate: 53.3g
Fiber: 5.1g
Cholesterol: 17mg
Iron: 2.8mg
Sodium: 549mg
Calcium: 52mg