Grain Salad With Tomatoes, Corn and Tuna

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STORING COOKED WHEAT OR SPELT KERNELS The cooked grains will keep in the fridge for three days. You can also cool them down after cooking, drain them, of course, and store them in portion-size freezer bags in the freezer for several weeks. That way, you can recreate this and other grain salads almost in no time.

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Grain Salad With Tomatoes, Corn and Tuna

By Diane Kochilas

Prep Time 10

Cook Time 1

Servings

Recipes, The Ikaria Diet

Prep Time 10

Cook Time 1

Servings

Recipes, The Ikaria Diet

Ingredients

1 cup whole wheat kernels or spelt grains
180 g or 6 oz can of tuna in water drained and flaked
2 cups cooked corn kernels either frozen or fresh
2 medium sized tomatoes cut in small wedges
Sea salt and freshly ground black pepper to taste
Juice and grated zest of one lemon
¼ cup extra virgin olive oil
4 Tbsp parsley finely chopped for garnis

Instructions

Soak the grains overnight in plenty of water. The next day drain, rinse and drain again. Place the grains in 4 cups of water in a medium pot. Bring to a simmer, season lightly with salt, and cook until tender but al dente, about one hour or according to package directions. Drain and cool.
Transfer the grains to a serving bowl. Add the tuna, corn, and tomatoes.
Whisk together the lemon zest and juice, olive oil, and salt. Toss the salad with the dressing. Garnish with parsley and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Grain Salad With Tomatoes, Corn and Tuna