Tuna Fennal Pasta Salad

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

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.
8. Remove fronds from fennel bulb, and finely chop fronds to measure 3 tablespoons.
9. Remove and discard stalks.
10. Thinly slice fennal bulb, stir fronds and sliced fennel into pasta mixture.
11. Add reserved pasta liquid, and 1/2 teaspoon salt, tossing to coat pasta salad evenly.

pasta, lemon, apple, fennel bulb, salt

Taken from www.food.com/recipe/tuna-fennal-pasta-salad-463639 (may not work)