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Tuna, tomato & fennel spaghetti
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2 tbsp olive oil
1 small fennel bulb, tough outer leaves and core removed
½ tsp fennel seeds, lightly crushed
1 clove garlic, finely grated
160g pome dei moro tomatoes, quartered
½ lemon, juice
160g can tuna in spring water
50g wild rocket
1. Heat 1 tbsp oil in a medium frying pan over a medium heat. Slice the fennel and add to the pan with the crushed fennel seeds. Fry for 8-10 minutes until golden and caramelised. Meanwhile, cook the spaghetti in salted, boiling water according to pack instructions, scooping out a mugful of the cooking water before draining.
2. Mix the garlic and the remaining oil in a large mixing bowl. Stir through the tomatoes and season. When the fennel is ready, tip it into the bowl with the tomatoes and toss together with the lemon juice. Add the spaghetti and 3 tbsp cooking water.
3. Toss everything together in the bowl for 1 minute until the spaghetti is well coated. Toss through the tuna and rocket. Divide between 2 warmed plates and serve immediately.
Typical values per serving:
high in protein/2 of your 5 a day
This recipe was first published in Tue Jun 01 14:08:00 BST 2021.