Spaghetti With Tuna And Swiss Chard

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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.

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Steps

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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.

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Drain the chard , rinse it under cold water to stop the cooking , and pat it dry between paper towels.

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Finely chop the chard.

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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.

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Stir in the tuna and cook the mixture until the tuna has just heated through.

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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.

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Drizzle additional olive oil over the pasta just prior to service.

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Serves 12 as part of an italian christmas eve buffet dinner.

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Ingredients

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swiss chard, onion, extra virgin olive oil, flat leaf parsley, tuna, spaghetti, white wine vinegar