Tuna and Vegetable Farro Bowl

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A twist on traditional quinoa bowl. Leftover fish works beautifully in this dish as well.

Submitted by tcasa

Published on January 18, 2019

Prep Time:

10 mins

Total Time:

10 mins

Servings:

2

Yield:

2 servings

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Ingredients

½ cup cooked farro
1 (6 ounce) can tuna in water, drained
2 ounces Jarlsberg cheese, diced
1 hard-boiled egg, halved
½ tomato, seeded and diced
½ avocado, thinly sliced
2 tablespoons Italian dressing
¼ cup croutons

Directions

Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

Cook's Note:

Use your favorite salad dressing.

Nutrition Facts (per serving)

538	Calories
24g	Fat
46g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 538
% Daily Value *
Total Fat 24g	31%
Saturated Fat 8g	39%
Cholesterol 157mg	52%
Sodium 403mg	18%
Total Carbohydrate 46g	17%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 39g	78%
Vitamin C 10mg	11%
Calcium 270mg	21%
Iron 4mg	23%
Potassium 806mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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