1 head sugarloaf chicory cleaned and sliced into ribbons
4 cloves of garlic
1 onion, chopped
2-4 Tablespoons olive oil
4 Tablespoons lemon juice
1 bunch of Italian parsley washed and chopped
Toasted almonds, roughly chopped
1 can tun or salmon in oil, flaked (optional)
1 pound of pasta, cooked
Sea salt and pepper, to taste
1/2 cup parmesan cheese
Saute the onion in 2-4 tablespoons oil until soft.
Add the radicchio plus the garlic. Cook until wilted and garlic is soft.
Toss the hot wilted greens/onion mix with the lemon juice and pasta. Add almonds and tuna. Season with salt and pepper.
Serve with grated parmesan cheese and extra lemon juice, if desired.