Tossed Lemon Dill Tuna and Farro Veggie Bowl
Who knew something so quick could be so tasty — not to mention, packed with so many powerful and yummy greens?
1, 3 oz. pouch, Blue Harbor Fish Co®, Albacore Tuna with Lemon and Dill
¾ cup cooked farro
1 Tbsp. diced red onion
1 tsp. olive oil
1 cup shaved brussels sprouts
1 cup (1 oz.) baby spinach and kale blend
2 Tbsp. chopped pistachios
2 Tbsp. crumbled Feta cheese
- Heat oil in a medium sauté pan until sizzling. Add brussels sprouts and cook until just turning a bright green and starting to char. Add spinach and kale and cook for ~ 1 minute until just wilted.
- Place farro in a medium bowl. Toss in brussels sprouts and spinach mix, red onion, feta and tuna.
- Top with chopped pistachios.
Time-saving tip: Make farro ahead and store in the refrigerator. Reheat what is needed in the microwave for 1 minute and then stir in other ingredients.