Grilled Tuna and Farro Salad

By • May 5, 2015 0 Comments

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Author Notes: Rich in omega-3s, tuna is a great addition to any diet. Give this grilled tuna a boost of flavor with a brief rest in an orange marinade--no longer than 30 minutes, or you'll overpower the tuna's delicate flavor. This recipe was written by the Healthline Editorial Team: Healthline


Serves 4

  • 1/2 cup fresh basil, chopped
  • 1 teaspoon grated orange zest
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon minced garlic
  • 4 (5 oz.) Yellowfin tuna steaks
  • 2 1/4 cups boiling water
  • 1 cup uncooked farro
  • 1 1/3 cups chopped tomato
  • 2/3 cup roasted red pepper, chopped
  • 1/2 cup red onions, chopped
  • 1 tablespoon capers
  • 2 tablespoons kalamata olives, chopped and pitted
  • 3 tablespoons fresh orange juice
  • 1 tablespoon extra virgin olive oil
  1. Combine first 6 tuna ingredients in a glass baking dish. Add tuna and turn to coat with marinade. Chill no more than 30 minutes.
  2. Bring water to a boil in a large saucepan over medium-high heat. Add farro and reduce heat to medium-low. Cook covered, 30 minutes or until farro is tender. Turn off the heat and let stand 10 minutes. Meanwhile, combine remaining salad ingredients in a large bowl. Drain farro before adding to bowl and gently toss to coat.
  3. Prepare indoor or stovetop grill for medium-high heat. Remove tuna from marinade, discarding marinade, and pat dry. Rub tuna steaks with 1 tablespoon vegetable oil and grill each side 2 minutes for medium-rare. Serve tuna over the barley salad.

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