Farro, Tuna, Tomato & Olive Salad
Combining wholesome farro grains, succulent tuna, juicy tomatoes, and briny olives, this recipe is the perfect mid-week option. With minimal effort, this vibrant salad is a refreshing and nourishing choice for a light yet satisfying meal.
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Serves
4
Ingredients
125g of spelt, barley, pasta or wild or brown rice
3 tbsp of extra virgin olive oil
10 cherry tomatoes, halved
Approx. 225g of drained tuna or sardines from a can or jar
2 tbsp of red wine or cider vinegar, or lemon juice
2 celery sticks, plus a handful of celery leaves, finely chopped
2 celery sticks, plus a handful of celery leaves, finely chopped
50g of can anchovy fillets in oil, drained and roughly chopped
10 olives, pitted and halved
A handful of herbs, such as parsley, basil or celery leaves, roughly chopped
Salt and freshly ground black pepper
Method
Step 1
Cook the spelt or alternative according to the packet instructions. Drain and toss in a bowl with the oil. Leave to cool.
Step 2
Add the remaining ingredients, with any additions of your choice, stir well and season to taste.
Step 3
Serve straight away or keep in the fridge for up to 2 days.
Recipe courtesy of The Low Carb Italian Kitchen by Katie and Giancarlo Caldesi. Published by Kyle Books, March 2023, Hardcover £15 (was £20).
Photography by Susan Bell.
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