Farro and Green Bean Tuna Salad
Author: 
Recipe Type: Main Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
A Greek-inspired main dish featuring tuna and farro
Ingredients
  • ½ cup uncooked farro
  • ¾ tsp salt, divided
  • 4 cups water
  • 2 cups (2-inch) cut green beans (about ½ lb)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • ¼ tsp freshly ground black pepper
  • 1 cup grape tomatoes, halved lengthwise
  • ⅛ cup thyme, chopped
  • ¼ cup kalamata olives
  • 5 green onions, thinly sliced
  • 2 jars oil-packed tuna, drained
  • feta cheese, to taste
Instructions
  1. Combine farro, ½ tsp salt, and 4 cups water in a medium saucepan. Bring to a boil. Cover and simmer for 60 minutes or until farro is tender but still slightly chewy. Drain and cool slightly.
  2. Blanche green beans for 4 minutes (until crisp tender) in a medium saucepan filled two-thirds with water. Drain and rinse with cold water. Drain.
  3. Combine oil, vinegar, lemon juice, mustard, and garlic in a small bowl, whisking to combine. Season with ¼ tsp salt and pepper.
  4. Toss farro, beans, tomatoes, thyme, olives, and onions in a large bowl. Add dressing and toss to combine. Flake tuna into large chunks and add to salad, tossing gently. Divide into bowls and top with feta.
Notes
from Cooking Light Magazine
Recipe by Honest Cooking at http://honestcooking.com/farro-green-bean-tuna-salad-recipe/