Tuna and Vegetable Farro Bowl
A twist on traditional quinoa bowl. Leftover fish works beautifully in this dish as well.
- Serves: 2 persons
- ½cup cooked farro
- 1(6 ounce) can tuna in water, drained
- 2ounces Jarlsberg cheese, diced
- 1hard-boiled egg, halved
- ½tomato, seeded and diced
- ½avocado, thinly sliced
- 2tablespoons Italian dressing
- ¼cup croutons
Step 1Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.