Tuna and Farro Salad

Tuna and Farro Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Farro, an ancient wheat that is similar to spelt and is a specialty of Tuscany and Umbria, makes an excellent salad because it maintains its shape and texture. It is sold in Italian specialty-food stores and health-food markets. Whole-wheat couscous or short-grain brown rice makes a good substitute.


  • 1 1/2 cups farro, soaked in water to cover for 20
      minutes and drained

For the vinaigrette:

  • 1/3 cup olive oil
  • 2 Tbs. red wine vinegar
  • 2 Tbs. fresh lemon juice
  • 4 tsp. brined-cured green peppercorns, chopped
  • 1/2 tsp. kosher salt

  • 1 can (10 1/2 oz.) Italian tuna packed in olive
      oil, drained and flaked
  • 1/2 white onion, finely diced
  • 1 celery stalk, thinly sliced
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1 small head radicchio, julienned
  • Lemon wedges for garnish
  • Extra-virgin olive oil for drizzling


In a large saucepan over high heat, combine the farro with 6 cups water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the grains are tender but not soft, about 30 minutes. Pour into a colander, rinse with cold water and set aside to drain.

To make the vinaigrette, in a large salad bowl, whisk together the olive oil, vinegar, lemon juice, peppercorns and salt.

Add the farro, tuna, onion, celery, parsley and garlic to the vinaigrette and toss until evenly coated. Season with salt and pepper. (The salad can be prepared up to 4 hours in advance, covered with plastic wrap and stored at cool room temperature.)

To serve, add the radicchio to the salad bowl and toss to combine. Garnish with the lemon wedges and drizzle with a little extra-virgin olive oil. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).