Monday, March 8, 2010

tuna italiano with swiss chard

During a sunbreak on Sunday while JR was on one of his many-hour-long bike rides (he's in the middle of ironman training), I decided I'd get out of the house for a bit for some exercise as well. It's finally starting to feel like spring outside: the air is a touch warmer and the ornamental cherry and pear trees are in full bloom. After returning from a jog, I decided that we needed something more substantial than the typical Sunday afternoon fare of random leftovers. My concoction turned out to be an easy, filling, and tasty dish - just what JR and I needed after our active morning! Here is what I did:

Tuna Italiano with Swiss Chard
Serves 2-3

8 oz. pasta
olive oil
1 small red onion, chopped
1 clove garlic, minced
dried oregano
1 bunch swiss chard
1 can tuna, drained
2 c. tomato sauce
10ish kalamata olives, pitted and sliced
grated parmesan, to serve

Cook pasta according to package directions. Drain and set aside.

Destem chard, reserving stems. Chop stems and leaves (separately) and set aside.

Heat 2 Tbsp. olive oil in a large pan over medium heat. Add onion, garlic, and chard stems. Cook until soft and beginning to brown, about 10 minutes. Add oregano, tuna, and tomato sauce, stirring to combine.

Add chard leaves to pan (don't stir). Cover. Allow to steam until chard is bright green and tender, about 5 minutes. Add drained pasta to pan. Stir well. Serve topped with freshly grated parmesan cheese.

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