By Doreen Colondres
Farro is considered an ancient grain, recently rediscovered for its versatility, great flavor, texture and a high source of protein, fiber and iron. It is easy to prepare and the perfect complement to a refreshing summer salad.
What you need:
- 2 cans (5 oz.) Bumble Bee® Prime Fillet® Solid Light Tuna, Tonno in Olive Oil, drained.
- 1 cup of farro*
- 1/4 cup of olive oil.
- 1 clove of garlic.
- 1/2 white onion.
- 2 fresh ears of corn, cooked (grilled or boiled), cut kernels off the ears.
- 3 cups of water.
- Juice and zest of 1 lemon.
- 1 cucumber, unpeeled, seedless and diced
- 5 oz. cherry tomatoes (about 20), quartered (better organic or heirloom)
- Fresh basil (about 10-15 leaves), keep whole
- Salt and pepper to taste
What you need to do:
Rinse farro with running water. In a medium pot on high heat, add the water and farro and heat until boiling. Then reduce to low heat. Add salt to taste. Cover and cook for 12-15 minutes. Once cooked, drain the farro and set aside.
Using a sauté pan on medium-high heat, add the oil and garlic and sauté for 1 minute. Then add the onion and cook until translucent. Combine with the farro and the rest of the ingredients. Add the tuna and season to taste.
Refrigerate or serve immediately.
Note: *Farro can be found near the rice or Italian ingredients aisles, or at any Italian market. You can substitute farro with quinoa, pearled couscous or short pasta. The fresh corn can be boiled for 10 minutes or grilled on a cast iron pan, grill or comal.
