Italian Tuna and Farro Salad

July 14, 2011

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.

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
In This Recipe


  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!

More Great Recipes:
Salad|Italian|Capers|Grains|Lemon Juice|Seafood|Tuna|Vegetable|Parsley|Arugula|Make Ahead|Summer

Reviews (2) Questions (0)

2 Reviews

Clover88 April 26, 2015
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.
Renee B. January 12, 2014
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.