Deluxe Tuna and Noodles

Ingredients

• salt
• 1 lb. dry cut pasta
• 1/3 cup light olive oil
• 1 large onion chopped
• 4-5 tablespoons pine nuts
• 5-6 cloves garlic minced
• 4 tablespoons golden raisins
• 1/4 cup chopped flat leaf parsley
• 1 teaspoon freshly ground black pepper
• 2 6-ounce cans good-quality oil-packed tuna drained
• 1/2 cup chicken broth
• 1 large fennel bulb very thinly sliced
• 1/2 red bell pepper cut in thin strips
• shaved Grana Padano cheese for garnish (optional)

Instructions

1. 1
   Bring a large pot of water to the boil and add salt. Heat the olive oil in a large sauté pan over medium-high heat.
2. 2
   Add the pasta to the boiling water and cook according to package directions, about 8 minutes. I use pasta large enough to be lifted out of the pot with a kitchen spider (strainer) without falling through the holes.
3. 3
   Meanwhile, add onions and pine nuts to the sauté pan and sauté for 1 minute. Add in the garlic, raisins, parsley, about 1/2 teaspoon salt and the pepper.
4. 4
   Turn the tuna out into the pan and break up slightly into smaller pieces to incorporate. Add the chicken broth, fennel and bell pepper. Cover and cook for 3 to 5 minutes, until fennel is tender. You want the liquid to be absorbed, but if it gets too dry, add in a little of the pasta cooking water to keep the mixture moist.
5. 5
   Drain pasta or remove with a spider. Transfer pasta to a large serving bowl, top with the tuna mixture and toss. Top with nice big shavings of Grana Padano and serve with a tossed salad and crusty bread.
6. 6
   Note: If you are new to fennel, cut off the green stalks where they meet the top of the white bulb, which s actually tightly packed leaves, like celery. Trim a thin slice off the bottom of the base and discard any tough or blemished outer leaves. Use a sharp knife or mandoline to thinly slice the fennel. Add the stalks to stocks, and use the fronds as a fresh herb.