Tuna Fennal Pasta Salad

Full of texture and flavor.

• Ready In: 24 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 8  ounces  uncooked penne tube shaped pasta (uncooked)
• 1 (7 7/8ounce) jar  solid  white tuna packed in oil
• 1  lemon
• 1  fuji apple (sliced)
• 1  small fennel bulb, with stalks
• 1⁄2 teaspoon salt

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta over a bowl, reserving 1/2 cup liquid, and rinse pasta in cold water, and drain.
3. Drain tuna, reserving 2 tablespoons oil.
4. Grate 2 teaspoons rind from lemon, and squeeze 3 tablespoons juice.
5. Combine reserved oil, rind, and juice in a large bowl, and stir with a whisk.
6. Add pasta to oil mixture tossing to coat.
7. Fold in tuna, and apple. Remove fronds from fennel bulb, and finely chop fronds to measure 3 tablespoons.
8. Remove and discard stalks. Thinly slice fennal bulb, stir fronds and sliced fennel into pasta mixture.
9. Add reserved pasta liquid, and 1/2 teaspoon salt, tossing to coat pasta salad evenly.