theme: Apples

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

Apple Chutney
Allrecipes – CATSEO

“This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.”

15 tart apples – peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

Amount Per Serving Calories: 49 | Total Fat: 0.1g | Cholesterol: 0mg