Ingredients
1 pound linguine
2 medium fennel bulbs (8 ounces each)
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons capers
Coarse salt and ground pepper
2 cans (6 ounces each) solid light tuna, drained
Preparation
Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water. Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet 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.
