Garden Farro Tuna Salad
Ingredients
- 2 quarts salted water
- 1 cup pearled farro
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice 1 lemon
- 2 tablespoons chopped fresh dill basil or mint
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1 can Bumble Bee Snackers Tuna Salad
- 6 small radishes or 1 cucumber sliced
- 1 cup cherry tomatoes halved
- 1/2 cup roasted hazelnuts
- freshly ground black pepper to taste
- crumbled feta or goat cheese for serving (optional)
Instructions
- In medium pot over high heat, bring water to boil. Add farro, reduce heat and simmer uncovered until tender, 20-30 minutes. Drain; do not rinse.
- In large bowl, whisk oil, lemon juice, herbs, honey and salt. Stir in cooked farro to evenly coat; set aside or refrigerate to cool.
- Once farro is chilled or at room temperature, fold in tuna, radish or cucumber and tomato. Sprinkle with nuts and black pepper, to taste. Serve with cheese, if desired.