SPELT AND TUNA SALAD: LIGHT, TASTY AND PERFECT YEAR-ROUND RECIPE
Main Dish
Spelt and tuna salad is a fresh, balanced dish that is perfect for any occasion. Great as a light lunch, meal to take to work or quick dinner, it is an ideal choice for those who want to eat healthy without sacrificing taste. In our version, spelt is combined with the savoriness of tuna, the sweetness of corn, the freshness of cherry tomatoes and the peppery touch of arugula, creating a balanced and satisfying mix of flavors. Rich in fiber, protein and vitamins, this salad is perfect for any season: fresh and colorful in summer, nutritious and satiating in winter. Easy to prepare and even better if eaten after a few hours in the refrigerator, spelt and tuna salad with corn, arugula and cherry tomatoes keeps well and is also ideal to prepare in advance. Find out how to make this versatile and tasty salad in just a few steps and take it with you anywhere!
Ingredients
- 10 oz spelt
- 7 oz natural tuna
- 8 oz cherry tomatoes
- 5 oz cooked corn
- 3.5 oz arugula
- juice of half a lemon
- Olive oil to taste
- Black pepper to taste
- Salt to taste
Materials
- Cutting board
- Pot
- Salad bowl
- Knife
Preparation
Step 1:
Cook spelt in lightly salted boiling water, following the instructions on the package.
Step 2:
While spelt is cooking, prepare the ingredients for the dressing. Wash the cherry tomatoes, dry them and cut them into four parts.
Step 3:
Drain the tuna and shred it with a fork.
Step 4:
Wash the arugula and dry it with paper towels.
Step 5:
Drain spelt cooked al dente and run it under running water to stop the cooking. Transfer to a salad bowl and let cool completely. Meanwhile, squeeze the lemon and collect the juice.
Step 6:
Once cold, season the farro with the tuna, cherry tomatoes, drained corn, arugula, a drizzle of olive oil, lemon juice, pepper, and a pinch of salt if needed. Mix well to blend all the ingredients. The spelt and tuna salad is ready to be enjoyed!