1 cup whole-grain farro
8 ounces small red-skinned potatoes, halved
8 ounces green beans, cut into 1-inch pieces
12-ounce tuna steak
4 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped parsley leaves
6 ounces pitted Niçoise olives, halved
10 dry-pack sun-dried tomatoes, slivered
3 tablespoons red wine vinegar
1. Soak the farro in a big bowl of cool water for at least 8 and up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in the sink. Pour the farro into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer for 50 minutes.
2. Add the potatoes to the pan and continue cooking until the spuds are tender when poked with a fork and the farro is tender but still has some chew left in its texture, about 10 minutes.
3. Place the green beans in a small-holed colander set in the sink, then pour the contents of the saucepan over the beans, blanching them as everything else gets drained. Leave all this to steam a bit while you cook the tuna.
4. Rub the tuna with 1 tablespoon of the oil; sprinkle the salt and pepper over both sides of the fish. Heat a large grill pan or nonstick skillet over medium heat. Slip the tuna into the pan or skillet. Cook for 6 minutes, turning once, until lightly browned on the outside but still pink within. Transfer to a cutting board, let the tuna rest for a couple of minutes, and then cut the steak into ½-inch cubes.
5. Dump the cubes into a large bowl and stir in the parsley, olives, sun-dried tomatoes, cooked farro, potatoes, and green beans. Add the vinegar and the remaining 3 tablespoons oil. Stir gently, just to make sure everything’s mixed up and glistening.
SERVES 4
Active time: 20 minutes
Total time: 1 hour 20 minutes, plus soaking the farro for at least 8 hours
Make ahead: Store, covered, in the fridge for no longer than 1 day.
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