Farro and Tuna Salad

Farro, Tuna, Tomatoes, Capers

Farro and Tuna Salad
This is a great any time meal that is healthy, hearty, and delicious. This recipe is easy to make and packs a lot of nutrition. Farro is my favorite whole grain. It has a nutty flavor with a nice bite to it. Not only is it delicious, but it is also high in fiber and protein and is a good source of vitamins and minerals.

Prep Time: 15 minutes
Cook time: 20 minutes
Serves: 4

1 cup farro
6 oz. can Italian tuna in olive oil
1/3 cup diced shallot
1/3 cup diced celery
1 cup grape tomatoes
1 tbls. capers
1 tsp. fresh thyme
2 tbls. fresh parsley
1/2 cup extra virgin olive oil
1 tsp. oregano
ground black pepper


Bring a small pot of water to a boil, add 2 teaspoons of salt, and cook the farro according to package directions. Do not over cook. It should be al dente. In the meantime, dice the shallot, celery and set aside. Chop the parsley and thyme, and slice the tomatoes in half.

When the farro is ready, drain it and place it in a large bowl. Add 1/4 cup extra virgin olive oil and set aside to cool for about 15-20 minutes.

When the farro is cooled, add the rest of the ingredients and another 1/4 cup extra virgin olive oil. Mix well. Taste it to see if it needs salt. Add salt and black pepper to taste.

Buon appetito!

Farro, Tuna, Salad, Capers, Tomatoes

Tuna Cakes

img_0265Tuna cakes are an economical and delicious substitution for crab cakes. This recipe is modeled after one that I learned from my mother-in-law. She made these often on Fridays because she did not eat meat in observance of an old church rule. I have altered them over the years to make them more flavorful.


2 – 5.5 oz. cans tuna fish in olive oil
(I recommend using an Italian brand. I find that the tuna has a much better flavor)
3/4 – cup onion finely diced
1 – stalk celery finely diced
1/2 – cup panko break crumbs (plus 3/4 cup for breading the patties)
1/2 – cup mayonnaise
1/4 – cup ketchup
1 – tbls. capers
1 – egg
2 – tsp. Old Bay seasoning
1/2 – tsp. salt
1/4 – tsp. black pepper


Drain the tuna and place it in a large bowl and break up with a fork. Dice onion, celery, and capers then add them to the tuna. Add panko bread crumbs, mayonnaise, ketchup, and seasonings. In a small bowl whisk one egg, then add it to the tuna mixture. Mix all together thoroughly with a large spoon.

Pour the rest of the panko breadcrumbs on a flat plate. Form the tuna mixture into patties and coat them on all sides with the breadcrumbs. If they seem too soft you can add a little more panko bread crumbs. It will make 7 – 8 patties.

Heat 1 tbls. butter and a little canola oil in a large skillet (the oil will keep the butter from burning). Cook the tuna cakes on a medium-low flame on both sides until golden brown.

While the cakes are cooking, prepare the Remoulade sauce.

Remoulade Sauce ingredients:

1/2 – cup mayonnaise
1 – tbls. Ketchup
1 – tbls. Sweet relish
1 – tbls. Dijon mustard
2 – tbls. fresh lemon juice
1/2 – tbls. Capers chopped
1/8 – tsp. Cayenne pepper (optional)
Pinch – ground black pepper


Chop the capers, then in a medium sized bowl, add all the remaining ingredients and mix well. Keep in the refrigerator until you are ready to use it.