We’re giving tuna a Mediterranean makeover in this hearty, whole grain salad. Farro, chickpeas, fennel, and arugula get tossed together with tuna and a bright splash of lemon. Feta scattered over the top makes a tasty finish. Serve it as a light supper any day of the week or take it to go, since it packs up beautifully for school or work lunch. Feel free to substitute another hearty whole grain for the farro, such as brown rice, sorghum, barley, or Israeli couscous. You’ll need about one and one-third of a cup of cooked grains in place of the farro.
Course
Main Course, Side Dish
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings4servings as a light supper or 6 as a side dish
AuthorKatie Morford
Ingredients
½cupuncooked farro
1five-ounce can tuna, drained
1cupcanned chickpeas
½large bulb fennel,cut in half, cored, and sliced very thin
2generous handfuls baby arugula
2tablespoonsextra-virgin olive oil
2tablespoonsfresh lemon juice
Zest of 1/2 lemon
¼teaspoonground cumin
½teaspoonkosher salt
1/3cupcrumbled feta cheese
Instructions
Cook the farro according to package directions. Drain well if any cooking water remains.
Transfer the farro to a large bowl. Add the tuna, flaking it with a fork, chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin, and salt. Toss well.
Spoon into a shallow serving bowl or small platter and sprinkle the feta over the top. Serve.