Name: Mediterranean tuna and grain bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 tbsp farro; 5 oz canned light tuna in water, drained; 1 large egg; 1/3 cup 2% cottage cheese; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tsp lemon juice; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

457 calories

Protein: 45g; 40% of calories
Carbs: 35g; 31% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the farro and the water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 20 minutes until the grains are tender. Drain any excess water.
While the farro cooks, bring a separate small pot of water to a boil. Carefully lower the egg into the water and cook for 8 minutes for a jammy yolk. Transfer the egg to a bowl of ice water to cool, then peel and halve. Done when the whites set and the yolks still soft.
While components cook, dice the cucumber and halve the cherry tomatoes. In a mixing bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make a light dressing.
Add the cooked farro, drained tuna, and cottage cheese to the mixing bowl with the dressing and vegetables. Toss gently to combine. Place the halved egg on top and serve.

Nutrition

Ingredients

Instructions

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