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: http://www.healthline.com/health-recipes/grilled-tuna-farro-salad —Healthline
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Ingredients
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1/2 cup
fresh basil, chopped
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1 teaspoon
grated orange zest
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1 tablespoon
fresh orange juice
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1/4 teaspoon
salt
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1/4 teaspoon
freshly cracked black pepper
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1 teaspoon
minced garlic
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4
(5 oz.) Yellowfin tuna steaks
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2 1/4 cups
boiling water
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1 cup
uncooked farro
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1 1/3 cups
chopped tomato
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2/3 cup
roasted red pepper, chopped
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1/2 cup
red onions, chopped
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1 tablespoon
capers
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2 tablespoons
kalamata olives, chopped and pitted
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3 tablespoons
fresh orange juice
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1 tablespoon
extra virgin olive oil
Directions
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Combine first 6 tuna ingredients in a glass baking dish. Add tuna and turn to coat with marinade. Chill no more than 30 minutes.
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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.
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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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