Melt butter in a large dutch oven over medium heat. Add onions and saute until golden. Season with salt and pepper.
Add gluten-free pasta, bone broth, water and bring to a boil.
Reduce heat to medium-high and cook, stirring frequently until al dente (depending on brand and content of gluten free pasta). This is usually no more than 6 minutes.
Take off heat, stir in chard, parmesan, lemon zest and lemon juice and stir to combine.
Fold in flaked canned tuna. Serve immediately with a drizzle of extra virgin olive oil and freshly grated parmesan cheese.
Nutrition Information
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