Tuna with Ginger and Chard
3 80g cans of Rio Mare Tuna in Extra Virgin Olive Oil
400g yellow and red chard
a piece of ginger, approximately 25g
2 garlic cloves
30g extra-virigin olive oil
20g pine nuts
1. Wash and cut the chard; peel the ginger and cut it in stripes, cut the garlic cloves in half.
2. Brown the garlic with a bit of oil in a pan until golden, add the chard, sprinkle with water, salt to taste, add the ginger and cook for about 10min, stirring from time to time.
3. Remove the garlic, lay the chard on a plate, add the tuna and serve with toasted seeded bread.