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“Full of texture and flavor.”
READY IN:
24mins
SERVES:
4
YIELD:
4 salads
UNITS:
US

Ingredients Nutrition

  • 8 ounces uncooked penne tube shaped pasta (uncooked)
  • 1 (7 7/8 ounce) jarsolid white tuna packed in oil
  • 1 lemon
  • 1 fuji apple (sliced)
  • 1 small fennel bulb, with stalks
  • 12 teaspoon salt

Directions

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain pasta over a bowl, reserving 1/2 cup liquid, and rinse pasta in cold water, and drain.
  3. Drain tuna, reserving 2 tablespoons oil.
  4. Grate 2 teaspoons rind from lemon, and squeeze 3 tablespoons juice.
  5. Combine reserved oil, rind, and juice in a large bowl, and stir with a whisk.
  6. Add pasta to oil mixture tossing to coat.
  7. Fold in tuna, and apple. Remove fronds from fennel bulb, and finely chop fronds to measure 3 tablespoons.
  8. Remove and discard stalks. Thinly slice fennal bulb, stir fronds and sliced fennel into pasta mixture.
  9. Add reserved pasta liquid, and 1/2 teaspoon salt, tossing to coat pasta salad evenly.

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