Tuna and Caramelized Fennel Pasta

Hard to go wrong with caramelized fennel.

Generously salt and pepper a pound of tuna and broil, grill, or sauté on medium heat until cooked to your liking then set aside. If you prefer it on the rarer side, take into account it will cook more when you toss it with the hot pasta.

Thinly slice a medium onion and a bulb of fennel, saving any fronds you may have had on your fennel bulb. Sauté in olive oil with a half teaspoon each of sugar and salt over medium heat. Stir and toss often until everything is evenly browned and caramelized, should take about ten to fifteen minutes.

While the pasta is boiling, add a half a teaspoon of lemon zest, three tablespoons of capers, the juice from one lemon, and a half a cup of clam or fish stock to the fennel and onions and let simmer over low heat.   

Drain your al dente pasta, then toss in a big bowl with the tuna, fennel onion mixture, a handful of chopped parsley, and any leftover finely chopped fennel fronds.  Salt and pepper to taste.