Tuna-Fennel Pasta Salad
Need a dairy free and pescatarian main course? Tuna-Fennel Pasta Salad could be an amazing recipe to try. This recipe makes 4 servings with 308 calories, 19g of protein, and 2g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 24 minutes. If you have penne pasta), fuji apple, lemon, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
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.