Rio Mare Tuna in Extra Virgin Olive Oil 3 x 80g cans
Yllow and red chard 400g
Ginger 25g approx
Garlic cloves 2
Extra-vergin olive oil 30g
Pine nuts 20g
Salt to taste
Process
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.
