Farro salad with tuna
Enjoy a delectable Farro Salad with Tuna bursting with savory flavors for a nutritious and satisfying meal. Perfect for a quick and tasty lunch!
Ingredients:
- 2 teaspoons fennel seeds
- ¼ cup plus 1 teaspoon olive oil, divided
- 1 head radicchio, quartered
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons kosher salt
- 3 cups cooked farro
- 1 Bosc pear, thinly sliced
- 4 cups baby arugula (from a 5-oz. container)
- 1 6.7-oz. jar high-quality tuna in oil, drained and broken into chunks
Instructions:
- Heat a medium skillet over medium heat. Cook fennel seeds while stirring regularly until they are toasted and have a fragrant aroma, for about 3 to 4 minutes. Then, transfer the seeds to a cutting board and gently crush them using the bottom of a measuring cup or bowl.In the same skillet, heat 1 teaspoon of oil over high heat. Cook radicchio wedges, flipping them once, until they become softened, which should take around 2 to 3 minutes per side. Transfer the cooked radicchio to a cutting board and allow it to cool for about 5 minutes. After cooling, remove and discard the core of the radicchio and proceed to chop it into 1-inch pieces.In a large bowl, combine the crushed fennel, vinegar, mustard, and salt. Gradually whisk in the remaining 1/4 cup of oil.To the bowl, add farro, pear, arugula, and the prepared radicchio. Mix everything together to ensure all the ingredients are evenly coated. Serve the salad on separate plates and garnish with tuna.
Summary:
- Calories: 1821 kcal
- Fat: 81 g
- Protein: 92 g
- Carbs: 193 g
- Potassium: 2009 mg
- Magnesium: 409 mg