Mediterranean Tuna & Freekeh Salad Bowl Recipe

Ingredients

• 1 cup (180g) whole grain freekeh
• 2.5 cups (590ml) cold water (for cooking freekeh)
• 1/2 teaspoon fine sea salt, plus more to taste Buy: Salt · ₺29.99
• 2 (5-ounce / 140g) cans skipjack or albacore tuna in water, drained very well Buy: Qu Tuna · ₺74.99
• 1 (15-ounce / 425g) can chickpeas, rinsed and drained thoroughly
• 1/2 cup (75g) pitted green olives, such as Castelvetrano or Manzanilla
• 4 tablespoons (60ml) extra virgin olive oil
• 1 teaspoon dried mint Buy: Dried Mint · ₺34.99
• 1/4 teaspoon freshly ground black pepper, plus more to taste Buy: Ground Black Pepper · ₺89.99

Preparation

1. Rinse the freekeh thoroughly under cold running water in a fine-mesh sieve. In a medium saucepan, combine the rinsed freekeh with 2.5 cups (590ml) cold water and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 20-25 minutes, or until all the water is absorbed and the freekeh is tender with a slight chew. Remove from heat, fluff with a fork, and let it cool completely to room temperature.
3. While the freekeh is cooking, prepare the other ingredients. Open the cans of tuna and drain them very well, pressing out excess liquid. Open the can of chickpeas, drain them, and rinse thoroughly under cold running water until no foam remains.
4. Pat the pitted green olives dry with a paper towel, then slice them into halves or quarters, depending on your preference.
5. Once the freekeh has cooled completely, transfer it to a large mixing bowl. Add the well-drained tuna, rinsed chickpeas, and sliced green olives to the bowl.
6. Drizzle the ingredients with 4 tablespoons (60ml) of extra virgin olive oil. Sprinkle in 1 teaspoon of dried mint, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper.
7. Gently toss all the ingredients together using a large spoon or spatula until they are thoroughly combined and evenly coated with the dressing. Taste the salad and adjust the seasoning with additional salt, pepper, or dried mint if desired.
8. Serve the Mediterranean Tuna & Freekeh Salad Bowl immediately at room temperature for optimal flavor, or chill it in the refrigerator for at least 30 minutes for a more refreshing experience. Enjoy this healthy and satisfying meal!

Pro Tips

• Enhance the freshness: For an extra vibrant flavor and texture, consider adding 1/4 cup of finely chopped fresh parsley, dill, or cucumber.
• Excellent for meal prep: This salad holds up beautifully in the refrigerator. Prepare a larger batch and store it in airtight containers for up to 3 days, making it perfect for healthy lunches through
• Brighten with citrus: A squeeze of fresh lemon juice (1-2 tablespoons) added with the olive oil can significantly brighten the flavors and add a pleasant tang.
• Tuna quality matters: Opt for high-quality canned tuna, such as skipjack or albacore, packed in water or olive oil. If using tuna in olive oil, you might reduce the added olive oil slightly.
• Perfectly cooked freekeh: Ensure your freekeh is cooked to a tender-chewy consistency, not mushy. Overcooking can make it lose its distinct texture.
• Optimal chilling: While delicious immediately, allowing the salad to chill for at least 30 minutes (or even a few hours) allows the flavors to meld beautifully.
• For an extra burst of freshness, you can add some chopped fresh parsley or cucumber if you have them on hand.
• This salad is fantastic for meal prep! Make a larger batch and store it in airtight containers in the fridge for up to 3 days.
• If you prefer a tangier dressing, a squeeze of fresh lemon juice would be a wonderful addition.

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