Summer Farro salad with semi-dried tomato, tuna and green beans
Ingredients to choose
For a single serving portion
  • decorticated farro
    80 g
  • semi-dried red cherry tomatoes
    30 g
  • yellowfin tuna
    50 g
  • green been
    50 g
  • extravirgin olive oil
    8 g
  • basil
    1,3 g
  • seasoning
    as required
How to prepare it
Preparation time: 45 minutes.
1. Place the Farro in a pot, cover with cold water and bring to the boil. Cook for 40 minutes and five minutes before end of cooking, add salt. 
2. Drain well and transfer it to the blast chiller until totally chilled.
3. Drain the green beans and sauté in a pan with the extra virgin olive oil, 2 to 3 minutes.
4. Toss the chilled Farro with the green beans, tuna and the drained semi-dried tomatoes.
5. Season with salt, pepper and plate up adding fresh basilico leaves.
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