Grilled Tuna And Farro Salad

• 1/2 cup fresh basil, chopped
• 1 teaspoon grated orange zest
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1 teaspoon minced garlic
• 4 (5 oz.) Yellowfin tuna steaks
• 2 1/4 cups boiling water
• 1 cup uncooked farro
• 1 1/3 cups chopped tomato
• 2/3 cup roasted red pepper, chopped
• 1/2 cup red onions, chopped
• 1 tablespoon capers
• 2 tablespoons kalamata olives, chopped and pitted
• 3 tablespoons fresh orange juice
• 1 tablespoon extra virgin olive oil

1. Combine first 6 tuna ingredients in a glass baking dish. Add tuna and turn to coat with marinade. Chill no more than 30 minutes.
2. Bring water to a boil in a large saucepan over medium-high heat. Add farro and reduce heat to medium-low. Cook covered, 30 minutes or until farro is tender. Turn off the heat and let stand 10 minutes. Meanwhile, combine remaining salad ingredients in a large bowl. Drain farro before adding to bowl and gently toss to coat.
3. Prepare indoor or stovetop grill for medium-high heat. Remove tuna from marinade, discarding marinade, and pat dry. Rub tuna steaks with 1 tablespoon vegetable oil and grill each side 2 minutes for medium-rare. Serve tuna over the barley salad.

fresh basil, orange zest, orange juice, salt, freshly cracked black pepper, garlic, yellowfin, boiling water, farro, tomato, red pepper, red onions, capers, kalamata olives, orange juice, extra virgin olive oil

Taken from food52.com/recipes/35835-grilled-tuna-and-farro-salad (may not work)