Farro With Tuna And Tomatoes Recipes

TUNA AND VEGETABLE FARRO BOWL

Steps:

• Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

FARRO AND TOMATO SALAD

Steps:

• Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
• Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

FARRO WITH TUNA AND TOMATOES

Steps:

• Rinse the farro well, and drain in a sieve. Put it in the pot with 6 cups of water, the bay leaves, 1/2 teaspoon salt, and 2 tablespoons olive oil. Bring to the boil, stirring occasionally, then set the cover slightly ajar and adjust the heat to maintain a steady, bubbling simmer. Cook about 1/2 hour, stirring from time to time, until the farro grains are cooked through but still al dente, then turn off the heat. Most of the liquid should have been absorbed; if there's water still visible, pour it off. Discard the bay leaves. Keep the farro in the covered pot to stay warm while you make the sauce.
• Pour 1/3 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter the sliced garlic and peperoncino in the pan, and cook for a couple of minutes, to caramelize. Stir in the crushed tomatoes, 2 teaspoons salt, and the capers, and heat to a moderate boil, letting the tomatoes bubble away, uncovered.
• Meanwhile, drain the canned tuna and break it up into thick flakes, 1/2 inch or a bit larger. After the tomatoes have cooked about 5 minutes, drop the tuna in the skillet, and stir it into the tomatoes slowly, so the flakes of fish stay together. Cook at the same bubbling boil for another 5 minutes, until the tomatoes are cooked and slightly reduced.
• Lower the heat a bit, and stir in the remaining olive oil (about 3 tablespoons). Now spill the cooked farro on top of the sauce, and toss and stir, still over moderate heat, until the grains are very hot and thoroughly mixed with the tomatoes and tuna. Turn off the heat, toss in the chopped parsley, and serve.

FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH

Steps:

• Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
• Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
• When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
• Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.