This Summery Tuna and Farro Salad is a fresh, vibrant dish, bursting with colour and seasonal flavours. Combining hearty farro with crisp vegetables and tender tuna, it's finished with fragrant wild fennel oil and a bright sherry vinegar dressing for a light, refreshing salad, perfect for summer lunches or an al fresco dinner.
Serves 4
½ cup Girolomoni organic farro perlato
2 ears of sweet corn
1 fennel bulb, thinly sliced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
6 radishes, quartered
300g Callipo Yellowfin tuna in olive oil, drained
3 Tbsp Pons capers, drained
Handful Salty River Farm rocket leaves
4 Tbsp Pons wild fennel oil
3 Tbsp Pons or Capirete sherry vinegar
Sal de Añana spring salt
Freshly ground black pepper
Bring a large pot of water to the boil, stir in the farro and cook gently for 20-25 minutes, or until al dente. Drain well and set aside in a large bowl to cool to room temperature.
Bring another large pot of salted water to the boil, then add the sweetcorn and cook for 5 minutes. Drain and allow to cool slightly, then cut off the kernels. To do this, stand a cob on its end and, with a large sharp knife, run the knife down the cob. Rotate the cob and repeat, until all the kernels have been removed.
Add the corn to the bowl with the farro along with the remaining salad ingredients. Drizzle all over with fennel oil and vinegar, then season to your liking with salt and pepper. Toss well and arrange on a platter to serve.
Match with: Rocca Giovanni Langhe Chardonnay
Recipe by Julie Le Clerc
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