Red Lentil Pulse with Tuna, Fennel, Tomato, Capers & Chilli

Name: Red Lentil Pulse with Tuna, Fennel, Tomato, Capers & Chilli
Total time: 20 min
Ingredients: San Remo Red Lentils Pulse Pasta 250g; 1 tbsp olive oil; ½ red onion, finely diced; ½ fennel bulb, finely diced & fronds reserved for garnish; 1 garlic clove, crushed; 1 tsp fennel seeds; ½ large red chilli, finely diced; 2 tbsp capers; 1 tbsp tomato paste; 3 vine ripened tomato, seeds removed & finely chopped (or 1 can of diced tomatoes); 1 x 185g tin of tuna in spring water, drained; Salt; pepper; 1/4 bunch continental parsley, roughly chopped; Lemon zest, for garnish

sanremo.com.au

- Heat olive oil in a large frypan over medium heat. Sauté red onion and fennel until softened.

View full recipe on sanremo.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sanremo.com.au.

Share this recipe:

Cooking tools:

Microplane
Chef's knife
Cutting board
Skillet
Stove
Pot
Colander
Can opener
Wooden spoon
Measuring spoon
Serving bowl

Ingredients

San Remo Red Lentils Pulse Pasta 250g
1 tbsp olive oil
½ red onion, finely diced
½ fennel bulb, finely diced & fronds reserved for garnish
1 garlic clove, crushed
1 tsp fennel seeds
½ large red chilli, finely diced
2 tbsp capers
1 tbsp tomato paste
3 vine ripened tomato, seeds removed & finely chopped (or 1 can of diced tomatoes)
1 x 185g tin of tuna in spring water, drained
Salt
pepper
1/4 bunch continental parsley, roughly chopped
Lemon zest, for garnish