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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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.). | 2. 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. | 3. 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. | 4. Serves 12 as part of an Italian Christmas Eve Buffet Dinner. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard	1	lb	cut	86.1827	16.9644	8.1647	0.9072
onion	1		minced	44.0	10.274000000000001	1.21	0.11
extra virgin olive oil	1/3	cup		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
tuna	1	can	drained flaked	574.7376	28.9213	49.2984	28.4603
spaghetti	1			8.7883	1.9589	0.1814	0.1616
white wine vinegar	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.