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.