Farro with Tuna and Tomatoes


2 cups farro

1 bay leaf

sea salt

4 oz extra vigin olive oil

2 garlic cloves

crushed red pepper flakes

1 cup san marzano tomatoes

6 oz tuna in oil (sicilian)

2 tbsp capers

1 rosemary stalk.


Cook farro according to directions on packages, use bay leave in water.

Meanwhile, use 1 oz of extra virgin olive oil in a skillet over medium heat with garlic and red pepper flakes.

Once garlic is translucent, add in tomatoes. After a few minutes of cooking, drop in tuna and break apart.

Thoroughly mix tuna with tomatoes and add in capers. Once they have simmered together for about a minute, add remaining oil and farro.

Allow everything to simmer together and add rosemary stalk, stir one last time and serve.

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