This salad packs in so many flavors & good for you ingredients like omegas, protein, fiber & vegetables! Make it for a casual lunch or brunch. Leftovers make a perfect made-ahead lunch! I love Safe Catch Foods tuna for this recipe not only for the awesome flavor but also because they are the ONLY brand to test EVERY elite & ahi tuna to a mercury limit 10X stricter than the FDA action limit! Check them out and use offer code: SUNDAYMEALPREP to take 15% off your first order! I’ve been a customer for years and recently partnered with Safe Catch to create recipes and share their quality products.
Ingredients
- 1 Can Safe Catch Foods Elite Tuna, undrained
- 1/3 c Farro
- 1 15 oz Can cannellini beans, rinsed & drained
- 1/3 Small red onion, chopped
- 1/2 Lemon, juiced
- 1 tbs Lemon zest
- 5 Cherry or grape tomatoes or 1 Roma tomato, chopped
- 1/4 c Extra Virgin Olive Oil
- Fresh chopped herbs: I hosed parsley & thyme
- 1 tbs Capers
- 2tbs Olives
- 2 tbs Shaved Cheese (I used Cotija cheese)
- Salt & pepper
Cook the farro according to package instructions & allow to cool. Typically this will be a 3:1 ratio of water to grain & about 20-30 minutes cooking time. You can also prepare the farro beforehand & refrigerate.
Add the tuna to a medium sized bowl & flake it using a fork.
Add the farro, herbs, olive oil, lemon& herbs & blend. You can reserve a little of the lemon zest & parsley for garnish.
Gently fold in the remaining ingredients until blended. Season to taste.
Serve garnished with fresh herbs, lemon zest, capers, olives & shaved Cotija or Parmesan cheese.
