Mediterranean Tuna Salad

This past week, with its long bright days and temperatures well above 90, offered a preview of the fast-approaching summer months. On top of getting our garden planted, we have cleaned off the back porch and set out the patio furniture, setting the stage for a season of grilling and outdoor dining. With that, I have been researching recipes for salads and cold dishes that pair beautifully with grilled meats. This gorgeous salad, with bright flavors of the Mediterranean, is hearty enough to elevate it from side dish to the main event.

Ingredients:

2 tablespoons olive oil

1 cup farro

4 cups water

2 to 3 spring sweet onions, sliced

1 lemon, juice and zest

½ English cucumber, sliced in ¼-inch half moons

½ pint cherry tomatoes, quartered

1 (15-ounce) can chickpeas, rinsed and drained

⅓ cup pepperoncini, chopped

2 teaspoons capers

5 to 6 ounces tuna packed in oil (see notes)

2 to 3 garlic cloves, minced

¼ cup fresh mint, chopped

¼ cup fresh parsley, chopped

1 tablespoon dried dill

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

3 tablespoons olive oil, plus more

Sea salt and fresh ground black pepper

Lemon slices

Directions:

First cook the farro. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the farro and lightly toast, stirring constantly, for 3 to 5 minutes. Farro will get a little color and become fragrant. Add the water along with a pinch of salt and bring to a boil. Stir and cover, then lower heat to maintain a gentle simmer. Cook farro until tender, another 15 to 30 minutes. Start checking after 12 minutes. Farro will have a pleasant firm chew and hold its shape. Drain and spread cooked farro on a sheet pan to completely cool. Set aside.

Place the onions in a small mixing bowl and cover with the lemon juice. Season with a small pinch of salt and stir to combine. Allow to macerate (soften) for 10 to 15 minutes while you prepare the rest of the ingredients.

When the farro is cool, begin building the salad. In a large mixing bowl combine the farro, cucumber, tomatoes, chickpeas, capers, and pepperoncini. Drain the tuna from oil and coarsely flake, then add to the bowl with salad. Gently toss to evenly distribute.

Next, to the bowl with macerated onions add the reserved lemon zest, garlic, mint, parsley, dill, Dijon, and vinegar. Slowly pour in the olive oil while whisking. Season with a generous crack of black pepper. Add this vinaigrette to the salad bowl and toss to combine. Taste and adjust seasoning, adding more salt or pepper as needed. For the best flavor, cover bowl and let it chill in the refrigerator for at least 30 minutes before serving. Garnish top with lemon slices and a fresh flourish of olive oil.

Notes:

Look for the best quality, wild-caught and sustainable oil packed tuna you can find. There are wonderful imported and domestic options available in cans or glass jars. I used a brand that came in a single, 6.7-ounce glass jar. For the same ratio, you might use two of the smaller canned versions.

Farro, one of my favorite whole grains, is an ingredient that I always keep on hand in my pantry. It has a delightful nutty flavor and plump texture. You can find packages of it under labels like Bob's Red Mill, or sometimes you will find it in bulk sections of larger grocery stores. If you can't find farro, you could try substituting it with barley or cracked wheat.

The onions I used were the local spring sweet onions with bulbous white ends, sometimes called "salad onions". You could substitute with scallions, or even half of a red onion for this recipe.

This past weekend, after a long hot day at work, I served this salad with a batch of my tzatziki sauce (check the archives for my recipe from April 22, 2021) and John's homemade pita bread. Enjoy!