Farro, Green Bean, And Fennel Salad With Tuna

• 1/2 cup uncooked whole-grain farro
• 3/4 teaspoon salt, divided
• 4 cups water
• 2 cups (2-inch) cut green beans (about 1/2 pound)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/4 teaspoon freshly ground black pepper
• 1 cup grape tomatoes, halved lengthwise
• 1 cup very thinly sliced fennel bulb (about 1 small bulb)
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup oil-cured olives, pitted and coarsely chopped
• 5 green onions, thinly sliced
• 2 (4.5-ounce) jars sustainable oil-packed albacore tuna, drained (such as Wild Planet)

1. Combine farro, 1/2 teaspoon salt, and 4 cups water in a medium saucepan; bring to a boil. Cover and simmer 60 minutes or until farro is tender but still slightly chewy. Drain. Cool slightly.
2. While farro cooks, fill another medium saucepan two-thirds full with water; bring to a boil. Add green beans; cook 4 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Combine oil, vinegar, juice, mustard, and garlic in a large bowl; stir in the remaining 1/4 teaspoon salt and pepper. Add farro, beans, tomatoes, and next 4 ingredients (through green onions); toss well to combine. Flake tuna into large chunks. Add tuna to salad; toss gently to combine.

salt, water, green beans, extravirgin olive oil, white wine vinegar, lemon juice, mustard, garlic, freshly ground black pepper, grape tomatoes, very, parsley, oilcured olives, green onions, tuna

Taken from www.myrecipes.com/recipe/farro-green-bean-tuna-fennel-salad (may not work)