TUNA SUMMER SALAD RECIPES

Steps:

• First cooked the farro as per packet ingredients, drain and refrigerate. Then prepare the fresh ingredients:
• chopped the tomatoes
• cut the cucumbers in small cubes
• drain and slice the heart of palms
• cut the red onions
• chop the green olives
• Lemon vinaigrette:
• Juice of one lemon
• 1/4 cup of extra virgin olive oil
• Salt and pepper to taste
• ( add one small chopped garlic )
• In a large bowl, mix the cooked faro, tomatoes, cucumber, heart of palms, red onions, arugula and olives, then add the lemon vinaigrette and toss all the ingredients together. You can serve and eat right away or you may refrigerate for a few hours.
• Enjoy!

Steps:

• Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
• In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
• Drain the tuna well and flake into the bowl.
• Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
• Thoroughly mix the salad and chill if desired.
• Serve in bowls or on a bed of lettuce.