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.
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
How to Make It
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.
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I made a batch of this for lunch this week and it was very tasty. I mixed the tuna and green olives in with everything else and let it all sit overnight. Also subbed green onions for the red. I would make it again. Loved the olives and tuna!
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