Farro, Green Bean, and Fennel Salad with Tuna

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 0.5 cup whole-grain farro uncooked
• 1 cup fennel bulb very thinly sliced ( 1 small bulb)
• 0.3 cup flat-leaf parsley leaves fresh
• 1 small garlic clove minced
• 1 cup grape tomatoes halved lengthwise
• 2 cups cut green beans (2-inch) ()
• 5  green onions thinly sliced
• 1 tablespoon juice of lemon fresh
• 0.3 cup oil-cured olives pitted coarsely chopped
• 9 ounce sustainable oil-packed albacore tuna wild drained (such as Planet)
• 3 tablespoons olive oil extra-virgin
• 0.8 teaspoon salt divided
• 4 cups water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan

Directions

1. Combine farro, 1/2 teaspoon salt, and 4 cups water in a medium saucepan; bring to a boil. Cover and simmer 60 minutes or until farro is tender but still slightly chewy.
2. Drain. Cool slightly.
3. While farro cooks, fill another medium saucepan two-thirds full with water; bring to a boil.
4. Add green beans; cook 4 minutes or until crisp-tender.
5. Drain and rinse with cold water; drain.
6. Combine oil, vinegar, juice, mustard, and garlic in a large bowl; stir in the remaining 1/4 teaspoon salt and pepper.
7. Add farro, beans, tomatoes, and next 4 ingredients (through green onions); toss well to combine. Flake tuna into large chunks.
8. Add tuna to salad; toss gently to combine.