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Food

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

Serves 1

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.

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