Rice Free Pesto-Walnut Tuna Farro Bowl with Cucumber

Total time50 min

Prep time20 min

Cook time30 min

4.5

(8)

Rice Free Pesto-Walnut Tuna Farro Bowl with Cucumber

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Ingredients

4 servings

For the farro

1 ½ cups farro, rinsed
3 cups water
½ tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup raw walnuts (for pesto)
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 garlic clove, peeled
¼ tsp salt

For the bowl

2 cans (5 oz each) tuna packed in olive oil, drained
½ cup raw walnuts (for topping)
1 english cucumber, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tbsp lemon juice
¼ tsp ground turmeric
salt and pepper, to taste

For serving

¼ cup fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the farro, 3 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender and chewy with no hard center, about 25–30 minutes. Drain any excess water and spread the farro in a large mixing bowl to cool slightly.
2
While the farro cooks, toast the 1/2 cup raw walnuts for the topping in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can darken quickly. Transfer to a plate and let cool.

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