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How to make Tuna, fennel and caper spaghetti

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 tablespoon olive oil
  • 1 large fennel bulb, trimmed, halved, thinly sliced
  • 1 small red onion, thinly sliced
  • 185g can tuna with chilli in oil
  • 1/2 cup (110g) chargrilled capsicum, thinly sliced
  • 3 tablespoons capers
  • 1 cup fresh dill sprigs, loosely packed
  • 350g reduced carb spaghetti
  • Sea salt & freshly ground black pepper

Method

  • Step 1 Heat oil in a medium pan. Cook fennel and onion over medium heat for 3 minutes, or until just tender. Transfer to a bowl.
  • Step 2 Remove the chillies from can of tuna and finely chop. Add to bowl with tuna including oil, capsicum, capers and dill.
  • Step 3 Meanwhile, cook pasta in salted boiling water until just tender. Drain well. Add to bowl with other ingredients, toss well to combine, season to taste and serve immediately.