Recipe for Spaghetti con Tonno E Bietolini

Shrimp, Peas and Chervil

Great - We really like this one

We used to live on this. It is probably the best thing you can do with canned tuna.

Spaghetti con Tonno E Bietolini

Spaghetti with Tuna and Swiss Chard
(Dec 93 Gourmet)

1 pound swiss chard or beet greens, the leaves torn and the ribs cut into 2 inch pieces double this
1 medium onion minced
1/3 cup extra virgin olive oil plus extra for drizzling later
1/4 cup coarsely chopped flat leaf parsley leaves
a 6-7-1/2 ounce can tuna packed in olive oil, drained and flaked lightly use water packed
1 pound dried spaghetti
2 teaspoons wine vinegar

In a large saucepan of salted boiling water cook the chard ribs for 7 minutes, add the leaves and cook the chard for 3 minutes. Drain the chard, rinse it under cold water to stop the cooking, and pat it dry between paper towels. Chop the chard fine. The chard may be prepared 2 days in advance and kept chilled in a resealable plastic bag.

In a heavy skillet cook the onion in 1/3 cup of the oil (or less) over moderately low heat, sitrring until it is softened, add the chard, the parsley and the salt and pepper to taste and cook the mixture, stirring, for 5 minutes, or until the chard is tender. Stir in the tuna and cook the mixture until the tuna is just heated through.

In a kettle of salted boiling water cook the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the tuna mixture, the vinegar, and salt and pepper to taste. Drizzle the additional oil over the pasta.

More From the Kaleberg Recipe FileKaleberg Home PageSend Us Feedback