• 35 minutes
  • Serves 4 adults
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 3 sprigs thyme
  • 1 large bulb fennel, finely chopped
  • 500g orecchiette pasta (or your favourite short pasta)
  • 185g can tuna in olive oil, drained
  • juice of a lemon
  • 50g Leafy Patch Baby Kale
  • salt and pepper, to taste
  • 150g soft feta cheese

download recipe pdf

Tuna, Fennel and Kale Orecchiette

  1. Heat olive oil in a large frypan over medium heat. Add garlic, thyme and fennel and gently sauté, covered, over medium low heat for 7-10 minutes or until fennel is soft. Discard any thyme stalks.
  2. Cook orecchiette in a pot of boiling salted water until al dente. Reserve ½ cup cooking liquid and then drain.
  3. Add the tuna, lemon juice, Leafy Patch Baby Kale and orecchiette into the fennel mixture, and gently toss over medium heat for a minute or until kale wilts, adding a little of the pasta water if it looks dry. Lightly toss in the feta and season with salt and lots of pepper. Serve immediately.