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Sicilian Farro-and-Tuna Salad

Rated : 
 by 5 people
Makes: 4 servings View Nutrition Facts


  • 2 1/2 cups  water
  • 3/4 cup  farro
  • 2 - 5 ounce can water-packed tuna, drained
  • 1/4 cup  golden raisins
  • 6 pitted green olives, chopped
  • 2 tablespoons  drained capers, chopped
  • 2 1/2 tablespoons  freshly squeezed lemon juice
  • 1 tablespoon  Dijon mustard
  • 2 tablespoons  olive oil
  • 4 cups  torn arugula or baby arugula
  • Salt
  • Freshly ground black pepper


1. Bring water to a boil in a large, heavy saucepan. Add farro and simmer, partially covered, over medium-low heat 30 minutes. Turn off heat, cover pot and let farro rest 5 minutes. Fluff with a fork and transfer to a large serving bowl to cool, about 10 minutes.

2. Add tuna, raisins, olives and capers; stir well to break up tuna. Stir in lemon juice, mustard and oil. Add arugula and gently toss to combine; season with salt and pepper to taste.

Sicilian Farro-and-Tuna Salad
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