- 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
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.