Barley, tuna and cherry tomato salad
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Barley, tuna and cherry tomato salad


150g. of Valfrutta dried Barley - Classic Products range
160g. tuna in oil
300g. of cherry tomatoes
1 small bunch of basil
1 lemon, extra virgin olive oil 
salt and pepper 

Barley, tuna and cherry tomato salad



Preparation and cooking time

45-60 min

Suitable for

Fish lovers, Celiac disease sufferers, Children 3-6, Children 6-12, Teenagers, Adults

Recipe for:

4 People


Family dinner, Dinner with friends, Al fresco dining

Prepare this recipe with:

Pearl Barley - The Classic Dishes range

The fullest barley, without the outer husk to make cooking without losing the nutrients easier, turns milky-white and pearly, with oval grains, a rounded back and a groove down the centre. With its delicate flavour, it is ideal for traditional bean soups, in refreshing summer salads and in desserts with fresh fruit, dried fruit and ginger.


Boil the barley in plenty of salted water for 50 minutes. In the meantime, squeeze the lemon into a bowl, add 2 spoonfuls of extra virgin olive oil, salt and pepper and the chopped basil. Beat with a fork to mix. Drain the barley into a bowl, add the drained and crumbled tuna and dress with the oil and lemon mixture. 

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