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