I used rainbow chard because it looks and tastes lovely but you could use rocket, kale or another strong-tasting, slightly bitter green.
INGREDIENTS
300g of rainbow chard, roughly chopped
300g of dried tagliatelle (linguine or spaghetti will also work)
1 or 2 tins of tuna in oil, or water, depending on how hungry you are
1 lemon
1 tbsp extra virgin olive oil
RECIPE
1. Bring a large pan to the boil and add the pasta to cook according to instructions on the packet.
2. While the pasta is cooking, empty the tuna into a bowl and break it up.
3. Add the tuna and rainbow chard to a hot frying pan and warm through, stirring regularly, for about 5 minutes.
4. Grate the zest of the lemon into the tuna and rainbow chard. After another minute of frying, take the pan off the heat and squeeze in the juice of the lemon.
5. Drain the pasta when it has finished cooking and add to the pan with the tuna, lemon and tagliatelle. Season and add the olive oil and mix it all together.
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