Tuna and Farro Salad
Farro, once mostly known to cooks in the Middle East and Italy, is enjoying a well-deserved moment in the sun, thanks to its nutty taste and satisfying, hearty texture. And because it maintains its shape and texture after being tossed with other ingredients, many farro dishes can be prepared well in advance or enjoyed the next day for lunch. Whole-wheat couscous or short-grain rice makes a good substitute.
Ingredients
- 1 1/2 cups (9 oz./280 g) farro, soaked in water to cover for 20 minutes and drained
For the vinaigrette:
- 1/3 cup (3 fl. oz./80 ml) 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./330 g) Italian tuna packed in olive oil, drained and flaked
- 1/2 red onion, finely diced
- 1 celery stalk, thinly sliced
- 1/3 cup ( 1/2 oz./15 g) coarsely chopped fresh flat-leaf parsley, plus parsley leaves for garnish
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground pepper
- 1 small head radicchio, leaves thinly sliced
- Lemon wedges for garnish
- Extra-virgin olive oil for drizzling
Directions
In a large saucepan over high heat, combine the farro with 6 cups (48 fl. oz./1.5 ml) 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, chopped 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 olive oil. Garnish with parsley leaves and serve immediately. Serves 8.
Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006)