Tuna and Fennel Pasta

Serves 2

INGREDIENTS

200g tuna

1 large fennel bulb

1 tbsp olive oil

2 cloves garlic, chopped 

125 ml vegetable stock

375 g spaghettini 

Grated parmesan cheese (optional)

METHOD

Drain the oil from the tuna. 

Clean the fennel and chop it up roughly, including most of the feathery fronds. Add it to a food processor and mince. 

Heat the oil in a saucepan, add the garlic and minced fennel, and fry gently until soft. 

Flake in the tuna, add the vegetable stock and heat through.

Meanwhile, cook the spaghettini al dente in salted boiling water as instructed on the package. 

Drain the spaghettini and quickly toss it in the hot tuna fennel sauce, stirring to make sure everything gets coated thoroughly.

Divide into two servings and sprinkle with grated parmesan cheese if desired.

Bon appétit! Served on my “La Bohème” soup and pasta plate.