Farro and Tuna Bowl
“This is the flavor of summer in Italy, and it takes only a few minutes to make. Look out for Sungolds during peak tomato season, but regular cherry tomatoes will work great here as well.” —Seamus Mullen
1 cup cooked farro
1 cup arugula
1 can oil-packed tuna
2 leaves basil, roughly torn
¼ cup Sungold tomatoes
1 7-minute egg
½ cup zucchini, thinly sliced
1 tablespoon extra virgin olive oil
juice of 1 lemon
1. Place the farro at the bottom of the bowl. Top with the next 6 ingredients, then drizzle the olive oil and lemon juice over the bowl.
Originally featured in 3 Packable Lunch Bowls to Prevent the 4 O’Clock Slump
