Farro with Tuna and Tomatoes

Farro with Tuna and Tomatoes
Staff Writer
Farro with Tomatoes and Tuna

Christopher Hirsheimer

Farro with Tomatoes and Tuna

Acclaimed chef and food icon Lidia Bastianich offers her recipe for Italian-style farro

Click here to see 15 Easy Fish Recipes for Summer.


For the farro:

Rinse the farro well and drain in a sieve. Fill a large pot with the water and add the farro, bay leaves, salt, and olive oil. Bring to a boil, stirring occasionally, and top with a cover leaving it slightly ajar. Reduce to a simmer and cook for about 30 minutes, stirring occasionally, until farro is cooked through but still al dente. Remove from heat; if there is still liquid in the pot pour it out without losing any farro. Remove the bay leaves and cover the farro to keep it warm.

For the sauce:

Pour the olive oil into a deep skillet and set over medium heat. Add the sliced garlic and pepper flakes, then cook for a couple minutes until caramelized. Add the crushed tomatoes, salt, and capers, then bring to a boil. Reduce to a moderate boil and let the sauce bubble away, uncovered.

After the tomatoes have cooked for about 5 minutes, add the tuna and slowly stir so the pieces of fish remain intact. Allow to cook until the tomatoes are cooked through and the liquid is slightly reduced.

Lower the heat, add the farro to the sauce and stir until the farro is hot and thoroughly mixed with the tomatoes and tuna. Remove the skillet from the heat and toss with parsley. Serve while still hot. 


Calories per serving:

545 calories

Dietary restrictions:

High Fiber Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 23g 36%
  • Carbs 60g 20%
  • Saturated 4g 18%
  • Fiber 10g 40%
  • Sugars 9g
  • Monounsaturated 14g
  • Polyunsaturated 4g
  • Protein 29g 58%
  • Cholesterol 10mg 3%
  • Sodium 1,363mg 57%
  • Calcium 60mg 6%
  • Magnesium 141mg 35%
  • Potassium 750mg 21%
  • Iron 5mg 27%
  • Zinc 3mg 22%
  • Phosphorus 518mg 74%
  • Vitamin A 78µg 9%
  • Vitamin C 21mg 35%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 13mg 65%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 61µg 15%
  • Vitamin B12 1µg 21%
  • Vitamin D 4µg 1%
  • Vitamin E 4mg 21%
  • Vitamin K 70µg 88%
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