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Farro and Green Bean Tuna Salad

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  • Author: Natalie McLaury
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


A Greek-inspired main dish featuring tuna and farro


  • 1/2 cup uncooked farro
  • 3/4 tsp salt, divided
  • 4 cups water
  • 2 cups (2-inch) cut green beans (about 1/2 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
  • 1/4 tsp freshly ground black pepper
  • 1 cup grape tomatoes, halved lengthwise
  • 1/8 cup thyme, chopped
  • 1/4 cup kalamata olives
  • 5 green onions, thinly sliced
  • 2 jars oil-packed tuna, drained
  • feta cheese, to taste


  1. Combine farro, 1/2 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 1/4 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.


from Cooking Light Magazine

  • Prep Time: 10 mins
  • Cook Time: 60 mins
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