Farro, Green Bean, and Fennel Salad with Tuna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To make this a full whole-grain salad, avoid pearled farro, which has been partially processed. Yes, it takes a little longer, but to save time, hunt down some precooked whole-grain farro. It's found on the rice aisle. The recipe, however, begins with uncooked grain, which needs an hour in the pot and a little time to cool. We recently tasted-and loved-Wild Planet's wild albacore tuna, jarred in olive oil, which is firm, meaty, rich, and moist. We also love that it's sustainable, 100% pole and troll caught. Visit to purchase online or locate retailers. Ingredients:
1/2 cup uncooked whole-grain farro |
3/4 teaspoon salt, divided |
4 cups water |
2 cups (2-inch) cut green beans (about 1/2 pound) |
3 tablespoons extra-virgin olive oil |
2 tablespoons white wine vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 small garlic clove, minced |
1/4 teaspoon freshly ground black pepper |
1 cup grape tomatoes, halved lengthwise |
1 cup very thinly sliced fennel bulb (about 1 small bulb) |
1/4 cup fresh flat-leaf parsley leaves |
1/4 cup oil-cured olives, pitted and coarsely chopped |
5 green onions, thinly sliced |
2 (4.5-ounce) jars sustainable oil-packed albacore tuna, drained (such as wild planet) |
Directions:
1. Combine farro, 1/2 teaspoon salt, and 4 cups water in a medium saucepan; bring to a boil. Cover and simmer 60 minutes or until farro is tender but still slightly chewy. Drain. Cool slightly.
2. While farro cooks, fill another medium saucepan two-thirds full with water; bring to a boil. Add green beans; cook 4 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Combine oil, vinegar, juice, mustard, and garlic in a large bowl; stir in the remaining 1/4 teaspoon salt and pepper. Add farro, beans, tomatoes, and next 4 ingredients (through green onions); toss well to combine. Flake tuna into large chunks. Add tuna to salad; toss gently to combine.
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