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Sicilian Inspired Wheat Berry and Tuna Salad

Fresh and hearty Sicilian inspired wheat berry and tuna salad.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Keyword: salad, healthy
Servings: 6 cups

Ingredients

  • 2/3 cup wheat berries
  • 1 celery stalk minced
  • 1 can 7 oz of tuna, packed in olive oil
  • 1 vine ripe tomato seeded and diced
  • 8 large pitted green olives
  • 1 tablespoon capers
  • 1 1/2 tablespoons fresh rosemary leaves
  • 1 1/2 tablespoons fresh oregano
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove quartered
  • 1 teaspoon anchovy paste or 1 canned anchovy fillet
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

Instructions

  • Cook the wheat berries either in a rice cooker (best if it has a brown rice setting which cooks a bit longer) or with the traditional method on the stove top. If cooking in a pot, soak the wheat for 8-12 hours in cold water. Drain, and add to a medium sized pot. Cover with water and bring to a simmer. Cook for 45 minutes to an hour or until tender. Drain and spread out on a sheet pan to cool. If cooking in a rice cooker, when done, spread on a sheet pan to cool.
  • Place the cooked wheat berries, minced celery, diced tomato and drained tuna in a large mixing bowl.
  • On a cutting board, combine together the green olives, capers, rosemary, oregano, red pepper flakes, and garlic (if using anchovy in the fillet, add it here too). Mince all ingredients until they resemble a coarse mixture.
  • Scrape this paste into a small bowl and add the anchovy paste if using that instead of the fillet. Whisk in the olive oil and balsamic vinegar.
  • Pour the dressing over the wheat berries and tuna in the large mixing bowl. Fold everything together gently to combine. Try to avoid breaking the tuna into tiny pieces.

Notes

I adapted this recipe somewhat:
Replaced tinned anchovies with anchovy paste because I didn't want to open it and then use just one.
Added tomato for a bit of color and extra flavor.
Increased the amount of olive oil and vinegar because I find that the grain tends to absorb any moisture if it's allowed to sit in the refrigerator for more than a few hours.