Tuna-and-fennel pasta

Tuna-and-fennel pasta

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  • 2 - 3
  • Easy
  • 10 minutes
  • 20 minutes
  • Woolworths Longmarket Sauvignon Blanc-Semillon 2016


  • 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

Cooking Instructions

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.

Discover more pasta recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    Camilla W
    November 23, 2017

    I was looking for something quick to make for dinner and found this recipe. This dish is so quick and easy to make. I was a little nervous about using the fennel, as I have never cooked with fennel before. I only used about half the required amount. This recipe is sure to become a regular in my household. Delicious!!