Usually the sauce is used to dress the pasta and the fish is served as main course.Tuna
and fennel salad is a match made in heaven. It can be served together - on a different plate though - of afterwards. The crunchiness opposes the tenderness of the tuna, while the lingering taste of the fish is clenched by the freshness of the vegetable.The best way to prepare the salad is to cut up the fennel and dress is with the juice of a lemon, a drizzle of olive oil and a pinch of salt. If you feel very self-assured, use salted capers
instead of plain salt.