Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups cooked and cooled farro
- 1 5- ounce can Genova Wild Caught Albacore Tuna (don't drain)
- 1/4 cup canned white beans (drained and rinsed)
- 1/4 cup black olives (rough chopped)
- 1 small golden beet (roasted and cut in wedges)
- a spoonful of olive tapenade
- 1/4 cup roasted red peppers
- a handful of watercress
- fresh herbs for garnish
- 1 1/2 cups cooked and cooled red quinoa
- 1 5- ounce can of Genova Wild Caught Albacore Tuna (don't drain)
- 1 hard cooked egg (halved)
- 1/4 yellow pepper (cut in strips)
- 1/4 cup shredded raw red cabbage
- 1/4 cup diced cucumber
- 1/4 cup drained and rinsed garbanzo beans
- 1/4 cup black olives (chopped)
- 1/2 hot red pepper (or jalapeno thinly sliced)
- black sesame seeds for garnish
- 1/4 cup extra virgin olive oil
- juice of 1/2 lemon
- 2 Tbsp chopped fresh oregano
- salt and pepper to taste
Instruction
- Put your base ingredient, farro or quinoa, into a small bowl.
- Remove the tuna from the can and place it in the middle of the bowl. There's no need to drain the tuna since it's packed in olive oil.
- Arrange the rest of the ingredients around the edges of the bowl.
- Whisk together the dressing ingredients (the amounts above are for one salad) and drizzle over everything.
