Stephanie & Tony’s Table: Farro With Tuna And Tomatoes
Farro with Tuna and Tomatoes
2 cups farro
1 bay leaf
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.