Best Farro With Tuna And Tomatoes Recipes

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

FARRO WITH TUNA AND TOMATOES

Steps:

• Rinse the farro well, and drain in a sieve. Put it in the pot with 6 cups of water, the bay leaves, 1/2 teaspoon salt, and 2 tablespoons olive oil. Bring to the boil, stirring occasionally, then set the cover slightly ajar and adjust the heat to maintain a steady, bubbling simmer. Cook about 1/2 hour, stirring from time to time, until the farro grains are cooked through but still al dente, then turn off the heat. Most of the liquid should have been absorbed; if there's water still visible, pour it off. Discard the bay leaves. Keep the farro in the covered pot to stay warm while you make the sauce.
• Pour 1/3 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter the sliced garlic and peperoncino in the pan, and cook for a couple of minutes, to caramelize. Stir in the crushed tomatoes, 2 teaspoons salt, and the capers, and heat to a moderate boil, letting the tomatoes bubble away, uncovered.
• Meanwhile, drain the canned tuna and break it up into thick flakes, 1/2 inch or a bit larger. After the tomatoes have cooked about 5 minutes, drop the tuna in the skillet, and stir it into the tomatoes slowly, so the flakes of fish stay together. Cook at the same bubbling boil for another 5 minutes, until the tomatoes are cooked and slightly reduced.
• Lower the heat a bit, and stir in the remaining olive oil (about 3 tablespoons). Now spill the cooked farro on top of the sauce, and toss and stir, still over moderate heat, until the grains are very hot and thoroughly mixed with the tomatoes and tuna. Turn off the heat, toss in the chopped parsley, and serve.

FARRO NIçOISE

Steps:

• Put the farro and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally, until the farro is tender but still has bite, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the farro is tender, strain it out.
• Meanwhile, bring another medium pan of water to a boil and salt it. Add the green beans and cook until bright green and crisp-tender, 2 minutes or so, then plunge them into a bowl of ice water or run under cold water to cool them.
• Put the anchovies, olive oil, lemon zest and juice, mustard, shallot and capers in a food processor and purée. Chop the tuna and parsley by hand and mix them in. (Alternatively, add the parsley to the food processor and pulse to chop, then add the tuna and pulse, once or twice, to blend. Don't purée the tuna but chop it well.) The mixture should be pourable; if it isn't, add lemon juice, olive oil or water to thin a bit. Add pepper, then taste and adjust the seasoning.
• Toss the farro, warm, with about half the dressing. Taste and adjust the seasoning, and pile it on a platter. Arrange the green beans, tomatoes, eggs and olives around the farro, as artfully as you like. Drizzle the remaining dressing over them and serve.

TUNA AND VEGETABLE FARRO BOWL

Steps:

• Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.