Konjac Noodles with Tuna, Fennel and Capers
Jarred tuna forked through konjac noodles with softened fennel, capers and lemon — a Sicilian handful of things from the cupboard.
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Join HomecookedIngredients
- 200 g Konjac noodles (shirataki)
- 180 g Tuna
- 100 g Fennel bulb
- 10 g Capers
- ½ Lemon
- 1 tsp Extra-virgin olive oil
- 8 g Parsley (optional)
- ¼ tsp Red pepper flakes (optional)
Method
- Slice the fennel thinly, keeping the fronds. Rinse the capers of their brine, chop the parsley and drain the tuna.
- Cook the fennel in the olive oil over a medium flame for eight minutes with the chilli flakes, until it collapses and sweetens. Undercooked fennel stays aniseed and fibrous, which is what puts people off it.
- In a second bare pan, drain and rinse the konjac noodles then dry-fry them four minutes until they squeak and stop weeping water.
- Fold the noodles into the fennel off the heat with the capers and lemon juice, then flake the tuna over in big pieces and finish with the parsley and the reserved fronds.
About Konjac Noodles with Tuna, Fennel and Capers
Konjac Noodles with Tuna, Fennel and Capers is an Italian lunch or dinner that comes together in about 20 minutes and serves 1. It fits anti-inflammatory eating.
Konjac Noodles with Tuna, Fennel and Capers: frequently asked questions
Is Konjac Noodles with Tuna, Fennel and Capers gluten-free?
Based on its ingredients, Konjac Noodles with Tuna, Fennel and Capers has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Konjac Noodles with Tuna, Fennel and Capers?
The core ingredients are essential, but you can leave out parsley, red pepper flakes — they're optional and mainly there for extra flavor or finish.
How many servings does Konjac Noodles with Tuna, Fennel and Capers make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.