Give tuna a Mediterranean makeover in this hearty, whole grain salad. Feel free to substitute another hearty whole grain for the farro, such as brown rice, sorghum, barley, or Israeli couscous. You’ll need about one and one-third of a cup of cooked grains in place of the farro.
½ cup farro
1 five-ounce can tuna, drained
1 cup cooked chickpeas
½ large bulb fennel, cut in half, cored, and sliced very thin
2 generous handfuls baby arugula
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Zest of ½ lemon
¼ teaspoon ground cumin
½ teaspoon kosher salt
⅓ cup crumbled feta cheese
Recipe and photo courtesy of the National Fisheries Institute.
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