Tuna, Olive, and Wheat Berry Salad

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Tuna, Olive, and Wheat Berry Salad
Photo: Squire Fox; Styling: Carla Gonzales-Hart
Sustainable Choice.

Be sure to seek out a sustainable type of tuna. We like Wild Planet's wild albacore tuna in extra-virgin olive oil; a 5-ounce can, once drained, gives you the correct amount here.

Serves 4


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2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 1/2 cups cooked wheat berries
1/2 cup thinly vertically sliced red onion
10 pitted Castelvetrano olives, sliced
4 ounces canned or jarred white tuna packed in oil, drained


Hands-on: 9 Minutes
Total: 9 Minutes
1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk. Stir in wheat berries and onion; toss to coat. Place about 3/4 cup wheat berry mixture on each of 4 plates. Sprinkle with olives; top with tuna.

Created date

July 2014

Nutritional Information

Calories 348
Fat 12.8 g
Satfat 1.6 g
Monofat 6.4 g
Polyfat 1.9 g
Protein 15 g
Carbohydrate 46 g
Fiber 8 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 535 mg
Calcium 10 mg