SPAGHETTI WITH TUNA AND SWISS CHARD
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.
Provided by Chef Regina V. Smith
Categories Tuna
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- 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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Primal Origins
[email protected]This is a great recipe for a quick and easy weeknight meal. The tuna and Swiss chard are a great combination.
Kathryn Turner
[email protected]I'm always looking for new ways to cook tuna and this recipe is a keeper! The Swiss chard adds a nice touch of flavor and the lemon zest really brightens up the dish.
Gold Enenebejeolu
[email protected]This is a great way to use up leftover tuna. It's also a great way to get your kids to eat their vegetables.
Samrat Kshetri
[email protected]I followed the recipe exactly and it turned out great! The tuna was cooked perfectly and the Swiss chard was tender and flavorful.
Sofia Siyanda
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it's healthy and delicious.
Adeania Reynolds
[email protected]I'm not a big fan of tuna, but this dish was surprisingly good! The Swiss chard and lemon zest really helped to balance out the flavor of the tuna.
Chris Faraone
[email protected]This is a great recipe for a light and healthy lunch. The tuna and Swiss chard are a great combination of protein and vegetables.
Lubega Abdul
[email protected]I made this for dinner last night and it was a hit! My husband and I both loved it.
Mohammad Imtiyaz
[email protected]This dish is so simple to make, yet it's packed with flavor. I love the combination of tuna, Swiss chard, and garlic.
Emon Sk
[email protected]I'm always looking for new ways to cook tuna and this recipe is a keeper! The Swiss chard adds a nice touch of flavor and the lemon zest really brightens up the dish.
Kutlwano Mamabolo
[email protected]This is a great recipe for a quick and easy weeknight meal. The tuna and Swiss chard are a great combination.
Jurgis
[email protected]I followed the recipe exactly and it turned out great! The flavors were well-balanced and the Swiss chard was cooked perfectly.
sara amiri
[email protected]This is a delicious and healthy dish that is perfect for a light lunch or dinner. I will definitely be making it again!
Hasta Lama
[email protected]I made this dish for my family and they all loved it! Even my picky kids ate it without complaint.
Anamul Haque
[email protected]This dish is a great way to use up leftover tuna. It's also a great way to get your kids to eat their vegetables.
Ramit Bhandari
[email protected]I was skeptical about the combination of tuna and Swiss chard, but it really works! The tuna adds a nice richness to the dish.
Eslam saif اسلام سيف عطية
[email protected]This is a great weeknight meal. It's quick, easy, and healthy.
Hamza Sahu
[email protected]I'm not a huge fan of Swiss chard, but this dish changed my mind! The flavors all came together perfectly.
Lindo Valencia
[email protected]This dish was so easy to make and turned out delicious! I added a little extra garlic and red pepper flakes for some spice. Definitely a keeper!