Here's an Italian twist:
1 serving of pasta
1 head of rappini (a bitter vegitable that looks like a cross between spinach & broccoli)
1 can tuna
Parmesan cheese to taste
1-2 cloves of garlic (to taste)
1-2 Tbsp Olive oil
Prep: Dice garlic and chop the rapini leaves (it's okay to include some of the stem)
1. Boil the pasta as usual
2. Fry or Stir fry the garlic in the olive oil until golden brown
3. Add the rappini & cook until soft (about 5 minutes.) Like spinach it will shrink while cooking.
4. Turn off heat & mix the rapini & pasta (in a serving bowl if you wish)
5. Add the tuna & mix in
6. Serve with Parmesan cheese on top.
Variations:
Use a 50/50 mix of spinach & rappini for a sweeter version
Use egg noodles instead of pasta
P.S. I wouldn't eat canned tuna more than once a week - too much mercury
Health Canada Advises Specific Groups to Limit their Consumption of Canned Albacore Tuna - Health Canada Information Update 2007-02-19