Farro, Green Bean, and Fennel Salad with Tuna

Name: Farro, Green Bean, and Fennel Salad with Tuna
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon Dijon mustard; 118 milliliters uncooked whole-grain farro; 237 milliliters very thinly sliced fennel bulb (about 1 small bulb); 59 milliliters fresh flat-leaf parsley leaves; 1 small garlic clove, minced; 237 milliliters grape tomatoes, halved lengthwise; 473 milliliters (2-inch) cut green beans (about 1/2 pound); 5 green onions, thinly sliced; 1 Tbsp fresh lemon juice; 59 milliliters oil-cured olives, pitted and coarsely chopped; 255 grams sustainable oil-packed albacore tuna, drained (such as Wild Planet); 3 Tbsps extra-virgin olive oil; 1 teaspoons salt, divided; 946 milliliters water; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Farro, Green Bean, and Fennel Salad with Tunan a try. This dairy free and pescatarian recipe serves 4. One serving contains 361 calories, 23g of protein, and 18g of fat. Head to the store and pick up fennel bulb, oil-cured olives, whole-grain farro, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Combine farro, 1/2 teaspoon salt, and 4 cups water in a medium saucepan; bring to a boil. Cover and simmer 60 minutes or until farro is tender but still slightly chewy.

Ingredients you will need

Farro