Smoky Tomato Farro Grain Bowls with Tuna and Olives

Time 1 hour
Yields Serves 6
Smoky Tomato Farro Grain Bowls With Tuna and Olives
(Mariah Tauger / Los Angeles Times)

Heat the oil in a large saucepan over medium heat. Add the onion and bell pepper, season with salt and cook, stirring occasionally, until a little tender, about 5 minutes.


Add the garlic, paprika and a pinch of salt and stir well for 1 minute. Raise the heat to high and stir in the farro. Add the vinegar and cook, stirring, until the acidic smell burns off. Add the tomato juice and 1 ¼ cups cold water. Cover and bring to a boil. Reduce the heat to low and simmer, stirring and scraping the bottom of the pot occasionally, until the farro is tender and the water is absorbed, 20 to 25 minutes.


Remove from the heat and let sit covered for 10 minutes. Gently fold the farro to evenly mix all the ingredients, then let cool to room temperature.


Divide the farro among bowls and top with the tuna, olives, radicchio, cucumber and parsley. Drizzle with olive oil, then splash with a little vinegar and sprinkle lightly with salt before serving.

Make Ahead:
The farro alone can be refrigerated in an airtight container for up to 1 week. The assembled grain bowl can be refrigerated in an airtight container for up to 8 hours.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.