We are down to the last hours before the first holiday weekend of Summer 2015, and if you are in charge of the eats, I’m thinking you have your main course all ready to roll. My dad’s recipe for Coca-Cola Ribs has moved into the first place position on this site as folks get ready to fire up the grill. But if you are still working on ideas for fun and festive sides, I’m here to put in my vote for this delectable tuna farro salad. Hearty, healthy and a good alternative if you have any non-meat-eaters in the crowds, and it stars my all-time favorite grain, the scrumptious farro. And while you CAN sub in other grains (more on that later), if you haven’t tried the deliciousness that is farro, here’s your chance!
I tried farro a while back purely because I saw this bag somewhere and I fell in love with the look of it. This happens to me sometimes. Sometimes it doesn’t work out – sometimes it does!
When I opened it up, it was full of what looked like a cross between rice and barley…
But it cooks up to have a wonderful, nutty, chewy, one of a kind taste and texture that made me forget all about rice and barley. That being said, either one of those would work perfectly well in this salad. But if you can find farro, and more and more supermarkets are stocking it – give it a whirl. It may rock your world, grain-wise.
The other thing I always do with this recipe is go for the Really Good Tuna. You can use the canned kind, but if you can find the kind in the glass jar, you know you’ve hit the good stuff. You will take it off the shelf and put it back a few times as you realize that the good stuff costs more than the canned stuff…but do it. You’re worth it.
Aside from that, we need some cherry tomatoes that we are going to roast into sweet scrumptiousness, a little olive oil and lemon juice, and a handful of wonderful, aromatic mint.
You basically toss all of this gently together, season it up, and you have a side dish that is worthy of whatever is on your grill.
You may not even NEED whatever was going to be on your grill. This is a salad that can stand up to the big boys. Farro. Good tuna. Go forth and have the best holiday weekend ever, and if you have a sec, tell me below what is on your long weekend supper table!
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Tuna Farro Salad
Prep Time: 10 minutes- Cook Time: 30 minutes
- Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop and Oven
Cuisine: American
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Pin RecipeDescription
Delicious grains, cheery tomatoes and seafood come together in this hearty and easy tuna farro salad! Perfect as a side dish or all on its own.
Ingredients
- 1 pint cherry tomatoes
- 2 cups water
- 3/4 cups farro
- 7 ounces good quality jarred tuna, broken up into pieces
- 1 lemon, juiced
- 1/4 cup chopped mint
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 400 and line a baking sheet with foil. Toss tomatoes with a little olive oil and roast for 30 minutes.
- Meanwhile, Bring water to a simmer, add farro and simmer for 30 minutes or until tender but still chewy. Drain.
- Gently toss farro, tuna and tomatoes together. Drizzle on a few tablespoons of olive oil and add the lemon juice and toss again. Season to taste with salt and pepper.
- Divide among plates, top with mint and serve.
Notes
If you can’t find farro, you can substitute barley or brown rice, prepared according to package directions.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I have a friend who would be totally in LOVE with this recipe, Kate–I can’t believe the start of summer is approaching already, wow! Cheers for sharing this, bookmarked! xo
I know, it seems like only yesterday we were complaining about all the snow! Happy summer, Ala!
This looks really yummy! Wish my tomato plants were a little further along so I could use garden-ripe ones for this recipe. (patience, Grasshopper, patience) We had rain almost all weekend and a tornado warning, which made for some excitement. I did manage to grill some pork chops without getting too wet. Served them with some homemade applesauce, fruit salad and chocolate cake with peanut butter frosting. That cake was a good start to summer.
Hi Theresa! I rely on cherry tomatoes while I am waiting for regular tomato season to start – somehow they don’t lose their tomato taste the way the out of season bigger ones do! Meantime, your summertime kick-off menu sounds fabulous – be careful in that weather!!
Longtime reader, but never commented. I’m not that much older than your daughter, but I yet I remember reading your post about her senior prom! We seem to be just far apart that each of her milestones make me juuust slightly nostalgic. Without being too far ahead of her (5 years??), I wish her so much luck and good fortune, and I think of all the good things she has to come with a smile. The post-college difficulties and joys are often spoken of with contempt, but a lot happens in a few short years! Life happens reeeal fast, you will enjoy it! I’m going to go call my mother now! All my best wishes.
I love this comment SO much! Thank you for these sweet and kind words – I am going to share them with my daughter (and YES, prom seems like it was yesterday!) :)