Tuna and Farro Salad

After a second day of the farinata and waking up hungry, I realized I needed another side dish because the calories weren't cutting it.  This ended up being more of a second main dish, and honestly would have been a full lunch portion for two.

If farro isn't your thing, you can easily substitute barley or another whole grain.  This is the "salad" part of the grain salad.  It could also count as an unbaked casserole or rice dish.  I just needed another couple hundred calories to make this into dinner, preferably with protein and fiber.

*1/2 C dry farro
*1 5 oz can tuna
*1/2 C chopped tomatoes
1 Tb olive oil
*2 tsp balsamic or red wine vinegar
*1 Tb dried parsley
salt and white pepper to taste

1.  Rinse farro and place in a small saucepan with water to cover by one inch.  Bring to a low boil.  Reduce heat to a simmer, cover, and cook until split and softened, about 20 minutes.  Drain.

2.  Drain the tuna and stir into the cooked farro.  Add the tomatoes.  Drizzle in the oil, vinegar, parsley, salt, and pepper.  Stir to distribute evenly.

3.  Serve either chilled as salad or warm as a grain side.

Difficulty rating  π