400 gmdried spelt spaghetti (see note)½small Spanish onion, very thinly sliced1garlic clove, finely chopped1small red chilli, finely chopped, or to taste1 tbspred wine vinegar100 gmkale, torn into bite-sized pieces70 mlextra-virgin olive oilJuiceof 1 lemon, or to taste150 gmcanned or jarred tuna in oil, drainedTo serve:coarsely chopped flat-leaf parsley and oregano
Cook spaghetti in a large saucepan of salted boiling water until al dente (6-7 minutes), and drain, reserving 50ml cooking water.
Meanwhile, combine onion, garlic, chilli and vinegar in a bowl and stand to soften. Combine kale, oil and lemon juice in a bowl and rub with your hands until slightly wilted (2-3 minutes), then season to taste.
Toss onion mixture, kale mixture, tuna and herbs through hot pasta along with reserved cooking water, season to taste and serve hot.
Note Spelt spaghetti is available from select delicatessens.