Thai Tuna Salad with Farro
Asian veggies

Asian veggies

I needed my weekly seafood fix, and due to a blizzard, canned tuna was about as good as it was going to get. I like traditional tuna salad occasionally, but just like with chicken and egg salad, I like to “spice” things up a bit (literally) and get creative. I like to mix fresh ingredients with a lot of color into a bowl with a protein and grain. Farro, if you aren’t familiar with it, is easy to cook and easy to throw into a salad bowl. I cooked my Farro with organic free range chicken broth for flavor. If you are Gluten-Free, then you can substitute wild rice, corn, or quinoa for the Farro.

Ingredients: 

  • 1/2 cup cooked Farro
  • Handful of fresh spinach
  • 1/2 cup shredded carrot
  • Cucumber pieces (I used about 1/2 cup)
  • Cilantro sprigs (as desired)
  • 2-3 spring onions
  • 2 Tbsp roasted peanuts
  • 1 lime wedge
  • Tbsp Rice Wine Vinegar
  • Salt and Pepper to taste
  • 1/2 cup pre-made Thai Tuna Salad

I made the Thai Tuna Salad the day before and used 1/2 cup in my salad bowl. The recipe makes about 1.5 cups.

Ingredients for Thai Tuna Salad: 

  • 12 ounces chunk tuna in water, drained
  • 1 jalapeno, seeded and minced (more as desired)
  • 1 celery stalk, diced
  • 2 Tbsp fresh cilantro, minced (more as desired)
  • 2 Tbsp mayonnaise (or plain Greek Yogurt)
  • 2 Tbsp Sriracha sauce (more as desired)
  • 1/2 tsp Curry powder
  • 1/2 Tbsp fresh lime juice
  • 1/2 tsp dried dill or basil

To assemble the bowl, I put the spinach on the bottom. Next I put in the Farro, which I had warmed in the microwave to sort-of wilt the spinach, but you don’t have to do that. The Farro can be used cold. Then I put in the shredded carrot, cucumber, scallions/green onions, and topped with the scoop of tuna salad. I sprinkled on the peanuts and cilantro next. For the final step, I mixed the lime juice (from the lime wedge) and the Rice Vinegar together as a dressing, and poured over the salad bowl. If you are looking for a hardier dressing, I would recommend a little Sesame, Goddess or Lemon Tahini dressing. You can easily make this as a chicken salad instead. I think that if you used the entire batch of Thai chicken/tuna salad over a larger salad, it could be a nice entree salad to serve at a ladies’ get-together or luncheon. For a larger appetite, serve with a cup of miso soup, a spring roll, or 2-3 Gyozas (potstickers).

Thai Tuna Salad with Farro in bowl

Thai Tuna Salad with Farro in bowl