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“Cooking Light Sept 2011”

Ingredients Nutrition

  • 8 ounces uncooked penne
  • 1 (7 7/8 ounce) jarsolid white tuna packed in oil
  • 1 lemon
  • 1 fuji apple, sliced (about 1 1/2 cups)
  • 1 small fennel bulb, with stalks


  1. 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.
  2. 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.
  3. Add pasta to oil mixture, tossing to coat. Fold in tuna and apple.
  4. Remove fronds from fennel bulb; finely chop fronds to measure 3 tablespoons. Remove and discard stalks.
  5. 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.

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