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