Whenever I am left with almost no groceries, I almost always have the ingredients to make this-garlic, shallots/purple onion, greens of some kind (kale, mustard, spinach, Swiss chard etc..), lemons, capers & tuna. Depending on what greens you use, if it is a larger green like chard or kale you will need to thinly slice it.
Put a large pot of water to boil. Cover the bottom of a large saucepan with olive oil and turn the heat up to medium low. Add the shallots/purple onion, sprinkle with a little sea salt and sauté for at least 15 minutes or until translucent and softened.
Add the sliced garlic and cook for another couple of minutes. Add the cans of tuna and stir. Add the capers and lemon zest and juice. Once the water has come to a boil add salt to the water then the pasta noodles. Be sure to test the noodles for done-ness. You want them el dente. With gluten free noodles you can't trust the cook time given on the package. You must trust your tastebuds. it's both easy to undercook and overcook gluten free noodles so test, test and test.
Add the greens to your pasta along with about 1 ladleful of the pasta cooking water, then add the greens. The heat of the cooked pasta and pasta water will wilt and cook the greens. Turn off the heat and stir. Add sea salt and pepper to taste
Serving Size 1 bowl