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🍝 Penne with fennel, tuna and capers

593 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• Sea salt
• 300 g Tuna fillet
• 1 bulb fennel
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tsp fennel seeds
• 100 ml white wine
• 1 tbsp capers
• 1 tbsp freshly chopped parsley
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Add the penne to the boiling water and cook them al dente (firm to the bite) as indicated on the package.
3. 3. Rinse the tuna briefly and pat it dry with a kitchen towel.
4. 4. Cut the tuna into small cubes and set them aside.
5. 5. Wash the fennel thoroughly.
6. 6. Cut the fennel into quarters and remove the hard core at the bottom.
7. 7. Set aside the green fennel fronds.
8. 8. Slice the fennel bulb into very thin slices or grate it using a grater.
9. 9. Peel the garlic and slice it into thin pieces.
10. 10. Heat oil in a large frying pan.
11. 11. Add the garlic, fennel slices, and fennel seeds to the hot pan.
12. 12. Sauté the ingredients for 2 to 3 minutes until fragrant.
13. 13. Deglaze the pan with white wine.
14. 14. Let the liquid reduce for 2 to 3 minutes until it thickens slightly.
15. 15. Stir the chopped capers into the sauce.
16. 16. Add the tuna cubes.
17. 17. Cover the pan and let the tuna cook gently for about 2 minutes.
18. 18. Drain the pasta and reserve some pasta water.
19. 19. Finely chop the parsley and the reserved fennel fronds.
20. 20. Add the drained pasta to the pan with the sauce.
21. 21. Mix everything well and add a little pasta water if needed to make the sauce creamy.
22. 22. Serve the finished pasta garnished with herbs.

Nutrition per serving

• kcal: 593
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 73 g