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Mediterranean Kimchi Tuna Farro Salad

This dish pairs cooked farro with kimchi, chopped, cucumber, diced and cherry tomatoes, halved. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Mediterranean High satiety Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

21 g Protein
116 g Carbohydrates
16 g Fat
21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 135g cooked farro 462 kcal
  • 113g canned tuna in water, drained 0 kcal
  • 60g kimchi, chopped 21 kcal
  • 90g cucumber, diced 14 kcal
  • 105g cherry tomatoes, halved 19 kcal
  • 14g olive oil 124 kcal
  • 11g lemon juice 3 kcal
  • 6g Dijon mustard 4 kcal
  • 8g fresh parsley, chopped 3 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. cooked farrocanned tuna in water
    Cook farro in salted water until tender, then drain well. Cool 5 minutes.
  2. olive oillemon juiceDijon mustardblack pepper
    In a bowl, whisk olive oil, lemon juice, and Dijon mustard with a pinch of salt and pepper.
  3. cooked farrocanned tuna in waterkimchicucumbercherry tomatoesfresh parsley
    Flake the tuna and add to the bowl with farro, cucumber, tomatoes, kimchi, and parsley.
  4. lemon juice
    Toss until evenly dressed. Taste and adjust acidity with more lemon if desired.
  5. Let sit 5 minutes to meld flavors, then serve at room temperature or chilled.

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