Tinned Tuna Ta-Da!

• 1 6 oz. tin Italian tuna in oil
• 1/4 cup thinkly sliced fennel bulb
• 1 Tbs tiny capers
• 3 Tbs minced red onion or shallot
• 1/4 cup crumbled feta cheese
• 6 diced Kalamata olives
• 3 Tbs lemon juice
• 1 Tbs red wine vinegar
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup diced grape tomatoes
• 1/2 lb penne pasta

1. Drain tuna and reserve oil in saute pan.
2. Heat pan over medium high heat and saute fennel until just beginning to become translucent, about 5 minutes.
3. Transfer fennel to a large bowl and add to it the tuna, capers, onion/shallot, feta, olives, lemon juice, vinegar, parsley and tomatoes.
4. Cover and refrigerate for at least 30 minutes.
5. Cook pasta according to package directions.
6. Add hot pasta to tuna/fennel mixture and eat!

italian, thinkly sliced fennel bulb, capers, red onion, feta cheese, olives, lemon juice, red wine vinegar, flatleaf, grape tomatoes, penne pasta

Taken from www.epicurious.com/recipes/member/views/tinned-tuna-ta-da-1201231 (may not work)