Spaghetti With Tuna and Swiss Chard
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6-12
ingredients
- 1 lb swiss chard or 1 lb beet leaf, the leaves torn and the ribs cut into 2-inch pieces
- 1 medium onion, minced
- 1⁄3 cup extra virgin olive oil, plus additional oil for drizzling over the pasta
- 1⁄4 cup flat leaf parsley, coarsely chopped
- 1 (13 1/2 ounce) can tuna, packed in olive oil, drained and flaked lightly
- 1 lb spaghetti
- 2 teaspoons white wine vinegar (to taste)
directions
- 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.).
- 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.
- 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.
- Serves 12 as part of an Italian Christmas Eve Buffet Dinner.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.