Description
A Greek-inspired main dish featuring tuna and farro
Ingredients
Units
Scale
- 1/2 cup (120 ml) uncooked farro
- 3/4 tsp salt, divided
- 4 cups (960 ml) water
- 2 cups (2-inch) cut green beans (about 1/2 lb / 225 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/4 tsp freshly ground black pepper
- 1 cup (240 ml) grape tomatoes, halved lengthwise
- 1/8 cup (30 ml) thyme, chopped
- 1/4 cup (60 ml) kalamata olives
- 5 green onions, thinly sliced
- 2 jars oil-packed tuna, drained
- feta cheese, to taste
Instructions
- 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.
- 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.
- Combine oil, vinegar, lemon juice, mustard, and garlic in a small bowl, whisking to combine. Season with 1/4 tsp salt and pepper.
- 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
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340