Author: Phillippa Cheifitz
Recipes & Articles by Phillippa Cheifitz
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Author: Phillippa Cheifitz
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2 - 3
Easy
10 minutes
20 minutes
Separate the tuna into large flakes and set aside. Cut the fennel in half, then slice thinly into half-moons.
Gently cook in the oil until very soft and limp. Stir in the garlic, tuna and a little seasoning. Pour in the stock and cream and bring to a bubble. Add the lemon juice.
Stir in the drained, hot pasta and check the seasoning. Sprinkle with parsley and serve immediately. Pass around the Parmesan at the table.
Cook's note: This pasta is totally effortless and rewarding. The distinctive anise-like flavour of the fennel becomes more mellow as it cooks and marries perfectly with the salty tuna.