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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)
1

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.

2

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.

3

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.

4

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.
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