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.

Recipe uploaded with Shop'NCook for iPhone.

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