Another farro recipe? Yes, and listen, it’s outstanding. Tossed in a deliciously creamy lemon dressing, it’s full of roasted broccoli, convenient canned tuna, and grated Parmesan cheese. This flavor combination—bright, sunny citrus, smoky charred broccoli, briney tuna, and rich Parmesan—is a home run, no matter what grain you use (brown rice would work just as well as farro does).
Here’s what you’ll need to make it: farro, of course, a crown of broccoli, a can of tuna (I prefer solid white tuna packed in water, but you can use what you like), a block of Parmesan cheese (grating a block makes a world of difference flavor-wise), lemon (juice and zest), mayonnaise, and a few other staples like olive oil, salt, pepper, and garlic powder (optional). The mayo adds this rich, savory, creamy touch that I find irresistible, but sour cream or Greek yogurt would work in a pinch!
As with most farro recipes, this farro salad tastes great hot or cold, and makes for outstanding leftovers. Enjoy!
Creamy Lemon Farro with Tuna and Roasted Broccoli
Ingredients
Creamy Lemon Dressing
- 3 tbsp fresh lemon juice
- 1 tsp grated lemon zest
- ¼ tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
Farro Salad
- 1 crown broccoli, cut into florets
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup farro
- 1 can solid white tuna in water, drained and flaked with a fork
- ½ cup finely grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F.
- For the dressing: In a bowl, whisk all dressing ingredients (lemon juice through black pepper). Set aside.
- Toss the broccoli with the olive oil, coating all of the florets, and spread them out in a single layer on a baking sheet. Sprinkle evenly with the salt. Roast for 25 minutes, until tender and browned.
- While the broccoli roasts, make the farro. In a small saucepan, combine the farro with 3 cups water. Bring to a boil, stir, then reduce the heat to low and simmer until the grains are tender but still chewy, 20 to 25 minutes. Drain off the excess water and fluff the farro with a fork. Transfer to a large bowl and let cool slightly. Stir in the lemon dressing to coat all of the grains. Stir in the roasted broccoli, flaked tuna, and Parmesan. Taste and season with more salt and pepper if desired.
Hi Andie, thank you for this great recipe.
this is literally the BEST. I’m also so grateful I found it!
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This is delicious!! I added toasted pecans to it and used Greek yogurt instead of mayo, but otherwise followed it!! I love your farro pesto recipe too!! Thank you!
I made this for lunch today and it was absolutely delicious!!
This is insanely good! Even my teenage son, who is picky af, claimed the leftovers and asks for it every week. Also – love your book. That’s where I discovered you ♥️
Hi Andie, JUST made this for my husband and we absolutely loved it. My add was chickpeas, which I roasted with the broccoli and sprinkled with some paprika. Thank you for sharing this and maintaining such a lovely website! Cheers ~ Val
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