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Tuna salad
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| Spinach, Artichoke and Tuna Tortellini Salad | |
| INGREDIENTS | |
| 1 box | organic frozen chopped spinach, (10 ounces) |
| Salt | |
| pepper | |
| 1 pound | cheese tortellini |
| 2 tablespoons | extra virgin olive oil, (EVOO) |
| 2 tablespoons | butter |
| 1 large | shallot, finely chopped |
| 3-4 cloves | garlic, chopped |
| 1 can | quartered artichokes in water, drained (14 ounces) |
| Nutmeg | |
| 1 can | line-caught tuna, drained and flaked (5 ounces) |
| 1 | lemon |
| 2 tablespoons | fresh thyme, chopped |
PREPARATION
Defrost the spinach in the microwave, wring it dry and separate the leaves.
Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to the package directions. Drain and let cool.
In a large skillet, heat the EVOO, two turns of the pan, and butter over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes. Add the artichokes and spinach; season with a little salt and pepper and a hint of freshly grated nutmeg.
Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or refrigerate for later.
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