Spaghetti With Tuna and Swiss Chard

Total Time
Prep 30 mins
Cook 20 mins

This recipe for Spaghetti con Tonno e Bietolini is from the December 1993 issue of Gourmet Magazine. It is one dish that is served on a menu for an Italian Christmas Eve Buffet.

Ingredients Nutrition


  1. In a large saucepan of boiling salted water cook the chard ribs for 7 minutes, add the leaves and cook for an additional 3 minutes. Drain the chard, rinse it under cold water to stop the cooking, and pat it dry between paper towels. Finely chop the chard. (The chard may be prepared 2 days in advance and kept chilled in a zip lock plastic bag.).
  2. In a heavy skillet cook the onion in 1/3 cup of the oil over moderately low heat, stirring until it is softened, add the chard, the parsley, and salt and pepper to taste, and cook the mixture, stirring for 5 minutes. Stir in the tuna and cook the mixture until the tuna has just heated through.
  3. 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 wine vinegar and salt and pepper to taste. Drizzle additional olive oil over the pasta just prior to service.
  4. Serves 12 as part of an Italian Christmas Eve Buffet Dinner.
Most Helpful

This was a hit here, and we are not tuna lovers. The white wine vinegar and olive oil make all the difference.

PrairieRose September 22, 2015

Love this recipe ! Super easy, and delicious !

OG10 June 08, 2010