Ingredients

Method

• 1 x 170 g can light meat tuna chunks, drained
• 1 large or 2 medium fennel bulbs
• 2 - 3 T olive oil
• 2 garlic cloves, crushed
• Sea salt and freshly ground pepper, to taste
• 1⁄2 cup stock (vegetable, chicken or fish)
• 1⁄2 cup cream
• Lemon juice, a squeeze
• 250 g spaghetti, cooked al dente
• Italian parsley, finely chopped, for sprinkling
• Parmesan, grated, for serving

Method

Ingredients

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.

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