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Farro with Tuna and Tomatoes


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:

  • 1 pound farro
  • 6 cups cold water
  • 2 bay leaves
  • ½ teaspoon coarse sea salt or kosher salt
  • 2 tablespoons extra-virgin olive oil

For the sauce:

  • 1/3 cup extra-virgin olive oil
  • 6 cloves garlic, peeled and thinly sliced
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can plum tomatoes, preferably San Marzano, crushed by hand
  • 2 teaspoons coarse sea salt or kosher salt
  • 4 tablespoons small capers, drained
  • Two 6-ounce cans of tuna in olive oil, drained and broken into ½-inch bits
  • 2 tablespoons Italian parsley, chopped


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.