Tuna and Vegetable Farro Bowl
Description
A twist on the popular quinoa bowl made with farro, canned tuna, tomato, egg, cheese, and avocado. Leftover fish works beautifully in this dish as well.
Ingredients
•
1/2 cup cooked farro
•
1 (6 ounce) can tuna in water, drained
•
2 ounces Jarlsberg cheese, diced
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1 hard-boiled egg, halved
•
1/2 tomato, seeded and diced
•
1/2 avocado, thinly sliced
•
2 tablespoons Italian dressing
•
1/4 cup croutons
Directions
1
Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.