Pasta mit Fenchel, Thunfisch und Kapern

Ingredients

• 400 g penne
• Meersalz
• 300 g Tuna fillet
• 1 head fennel
• 2 EL olive oil
• 1 Garlic clove
• 1 TL Fennel seeds
• 100 ml White wine
• 1 EL Capers
• 1 EL freshly chopped parsley
• Pfeffer (from the mill)

Instructions

1. 1.

   Cook the Penne in salted water until al dente.

2. 2.

   Wash, pat dry and cube the tuna. Wash the fennel, quarter it, trim the core and set aside the greens. Slice or shave the fennel thinly. Peel the garlic, slice thinly and sauté with the fennel and fennel seeds in hot oil for 2-3 minutes. Deglaze with white wine and simmer for 2-3 minutes until slightly firm.

3. 3.

   Add the chopped capers and tuna, cover and steam gently for about 2 minutes. Mix in parsley, chopped fennel greens and drained pasta (add a splash of pasta water if needed), season with salt and pepper, and serve.