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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 wildplanetfoods.com to purchase online or locate retailers.

Ivy Manning
Recipe by Cooking Light June 2012

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Credit: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro

Recipe Summary

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

393 calories; fat 27g; saturated fat 4.2g; mono fat 16.8g; poly fat 2.6g; protein 13.9g; carbohydrates 29.4g; fiber 7.2g; cholesterol 15mg; iron 2.3mg; sodium 613mg; calcium 67mg.
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