Instructions: In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes. Transfer to a medium bowl. Add the tuna, wine, and lemon zest, 1/2 cup of the cherry tomatoes, and 2 tbsp each of the olive oil and fennel fronds. Cover and refrigerate for 1 hour.

Heat the remaining 2 tbsp of olive oil in a large, deep skillet. Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.

Meanwhile, cook the linguini in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguini.

Add the tuna mixture and the remaining 2 tbsp of fennel fronds to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes. Remove the skillet from the heat. Add the linguini and the reserved pasta cooking water and toss well. Season with salt and pepper, and serve at once.

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