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Farro Summer Salad with Tuna

Canned Tuna Recipes

Bumble Bee Recipes - Farro Summer Salad with Tuna

Farro Summer Salad with Tuna

By Chef 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.

Prep Time: 25 minutes
Servings: 4-Feb


2 cans (5 oz) Prime Fillet® Solid Light Tuna, Tonno in Olive Oil, drained

1 cup farro*

1/4 cup olive oil

1 clove garlic

1/2 white onion

2 fresh ears of corn, cooked (grilled or boiled), cut kernels off the ears

3 cups water

Juice and zest of 1 lemon

1 cucumber, unpeeled, seedless and diced

5 ounces of cherry tomatoes (about 20), quartered (For added freshness, consider heirloom or organic)

Fresh basil (about 10-15 leaves), keep whole

Salt and pepper to taste


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 saute pan on medium-high heat, add the oil and garlic and saute 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.


*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.

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