We made this dish with whole grain spaghetti but probably any pasta will work. It is kind of like a puttanesca preparation except there are no tomatoes and tuna is added. It turned out well and I am sure we will make it again.
Put the salted water on to boil, During this time sauté 1/4 of an onion, chopped, 3 cloves of garlic, and some red pepper flakes in 1 tsp. of olive oil and some olive oil spray. When the water is boiling start cooking the 6 oz. of pasta. When it is almost done add 2 tablespoons of capers to the onion mixture, 1/4 cup Italian parsley, and 5 oz. of the greens. Reserve 1 cup of pasta water, drain the pasta, and then put it in the pan with the onions, capers, garlic, and greens. Add the liquid from the can of tuna, about 1/2 cup pasta water, and stir around until the greens are wilted. Finally add the tuna and stir being careful not to break it up too much. Stir gently until the tuna is heated through. Correct seasoning by adding fish sauce (just a few drops) and garnish with lemon for squeezing, a drizzle of olive oil, and additional parsley. Serves 2.
In order to make our bowls seem fuller we break our spaghetti in half. I also think that olives would be a good addition to the sauce. Except for the pasta water, keep salt at a minimum as the ingredients are salty.
Omnivore 