Italian Tuna and Farro Salad

By • July 14, 2011 • 2 Comments

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Author Notes: Cook like a real Italian by barely cooking at all. I loosely based this salad on a bruschetta that I once had in Rome. Enjoy this healthy and filling salad in all of its simplicity by using the best and freshest ingredients you can find.

http://myfarefoodie.blogspot.com/2011/07/italian-tuna-and-farro-salad.html
MyFareFoodie

Serves 2

  • 1/2 cup pearled Italian farro
  • 5 ounces premium tuna packed in olive oil - Genova brand is great
  • bunches arugula
  • handfuls olives, pitted and halved - I used Gaeta olives, but Kalamatas work too
  • 1 tablespoon capers
  • handfuls grape tomatoes, halved
  • bunches parsley, chopped
  • splashes fresh lemon juice
  • Olive oil
  • Salt and pepper
  1. Cook farro according to package instructions and allow to cool.
  2. Toss with tuna and its packed olive oil. Mix in arugula, olives, capers, tomatoes, and parsley.
  3. Add a squeeze of fresh lemon juice and additional olive oil, if necessary. Season with salt and pepper and enjoy!
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Comments (2) Questions (0)

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1 day ago Clover88

I agree that the photo should be changed, but the dish is very good. I used a quick cooking farro, so the whole thing came together in less than 30 minutes.

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over 1 year ago Renee B

This sounds really good. It's too bad the final photo of the meal isn't the first one shown. It's beautiful and looks delicious.