Lunch · Italian
Italian tuna and farro bowl
Nutty farro with tuna, roasted peppers and a lemon-caper dressing.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 150 g farro, uncooked
- 300 g canned tuna in water, drained
- 1 medium red bell pepper, sliced
- 100 g baby spinach
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp capers, drained
- 1/4 tsp black pepper
Method
Cook the farro in boiling water for 18 to 20 minutes until tender, then drain.
Sauté the red bell pepper in 1 teaspoon of the olive oil for 4 minutes until softened.
Toss the warm farro with the spinach so it wilts slightly.
Whisk the remaining olive oil, lemon juice, capers and black pepper.
Top the farro with the peppers and tuna, then drizzle with the dressing.