Mediterranean Tuna Grain Bowl
A composed grain bowl with canned tuna, roasted vegetables, and a grain base, finished with a tangy dressing. Warm components combine with fresh herbs and briny elements for a balanced, complete meal.
Ingredients
Method
Bring water or broth to a boil in a medium pot. Add farro (or alternative grain) and reduce heat to a simmer. Cook uncovered until tender, about 25–30 minutes, stirring occasionally. Drain any excess liquid; set grain aside.
Preheat oven to 400°F (200°C). Toss zucchini and red onion pieces with 1 tbsp olive oil, a pinch of salt, and black pepper. Spread on a sheet pan and roast for 20–25 minutes, stirring halfway through, until vegetables are caramelized and tender.
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to taste. Let sit for 2 minutes to allow flavors to meld.
Divide cooked grain between bowls. Top with roasted vegetables, canned tuna (broken into chunks), fresh cherry tomatoes, cucumber, kalamata olives, and feta cheese.
Drizzle dressing over the assembled bowl. Garnish with fresh parsley. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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