Lemony Tuna Pasta with Fennel, Capers & Olives

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Branch out from your usual tuna salad with this light pasta dish from Amy of Elephant Eats. It’s the perfect way to get those omega-3 fatty acids without the hassle of buying fresh fish. The best part? Kiddos love the mouthwatering combination of sour lemon, salty capers, and creamy parmesan cheese.

2 Tbsp olive oil
1 medium onion, halved and thinly sliced
1 bulb fennel, tops removed, halved and sliced thinly (slightly less than 1/4 inch)
4 cloves garlic, minced
juice of 1 lemon
2- 6 oz. cans chunk light tuna in water (do not drain)
2 oz. capers, drained
1/2 cup kalamata olives, drained and chopped
1/4 cup fresh basil, chopped
1/2 cup grated parmesan
12 oz pasta
reserved pasta water

1. Bring a large pot of water to boil. Add pasta and cook according to package instructions.

2. While pasta is cooking, add the olive oil to a large sauce pan and heat over medium high heat.

3. When oil gets hot, add onion and fennel. Saute until almost soft. Add garlic and continue sauteing 1-2 min.

4. Add lemon juice, tuna, capers, and olives. Break up tuna with wooden spoon. Stir thoroughly and keep warm until pasta is done.

5. When pasta is cooked, drain but reserve a 1/2 cup of pasta water.

6. Add drained pasta, basil and cheese to the tuna mixture. Toss well, adding pasta water as needed to make a sauce. Salt and pepper to taste.

Note: The leftovers are great served cold!

What is your kiddo’s favorite pasta dish?

Recipe and photo courtesy of Amy from Elephant Eats

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