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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

42 g Protein
97 g Carbohydrates
14 g Fat
17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 113g cooked farro 386 kcal
  • 94g canned tuna in water, drained 109 kcal
  • 50g kimchi, chopped 18 kcal
  • 75g cucumber, diced 11 kcal
  • 88g cherry tomatoes, halved 16 kcal
  • 11g olive oil 97 kcal
  • 9g lemon juice 3 kcal
  • 5g Dijon mustard 4 kcal
  • 6g fresh parsley, chopped 2 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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