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Tuna, Olive, and Wheat Berry Salad

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 9 mins
Total time 9 mins
Yield Serves 4
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.