Farro Salad With Tuna

Some ingredients don't get their due as stars of pantry-friendly cooking. Farro—a nutty, whole-grain variety of wheat—and tight whorls of bitter radicchio are long lasting ingredients that bring a lot of flavor to whatever they touch. Teamed up with other autumnal powerhouses like firm Bosc pear and peppery arugula, the result is a fresh take on a fall salad. Each serving is topped off with tender bites of oil-slicked jarred tuna, a luxe ingredient that can upgrade just about any meal.

Farro Salad With Tuna Recipe
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
15 mins


  • 2 teaspoons fennel seeds

  • ¼ cup plus 1 teaspoon olive oil, divided

  • 1 head radicchio, quartered

  • 2 tablespoons sherry vinegar

  • 1 tablespoon Dijon mustard

  • 1 ½ teaspoons kosher salt

  • 3 cups cooked farro

  • 1 Bosc pear, thinly sliced

  • 4 cups baby arugula (from a 5-oz. container)

  • 1 6.7-oz. jar high-quality tuna in oil, drained and broken into chunks


  1. Heat a medium skillet over medium. Add fennel seeds and cook, stirring often, until toasted and fragrant, 3 to 4 minutes. Transfer to a cutting board. Using the bottom of a measuring cup or bowl, lightly crush seeds.

  2. Heat 1 teaspoon oil in same skillet over high. Add radicchio wedges and cook, flipping once, until softened, 2 to 3 minutes per side. Transfer to a cutting board and let stand until cool enough to handle, about 5 minutes. Remove and discard core; chop radicchio into 1-inch pieces.

  3. Whisk crushed fennel, vinegar, mustard, and salt in a large bowl. Whisk in remaining ¼ cup oil.

  4. Add farro, pear, arugula, and radicchio to bowl and toss to coat. Divide salad among plates and top with tuna.

Nutrition Facts (per serving)

20g Fat
47g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 1000mg 43%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 25%
Total Sugars 5g
Protein 19g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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