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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Premium tinned sardines — toast, pasta, salads, Mediterranean
Rolling key opener for tinned fish — clean opening, no sharp edges
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Premium tinned sardines — toast, pasta, salads, Mediterranean
Rolling key opener for tinned fish — clean opening, no sharp edges
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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!