Insalata di Farro alla Toscana | Tuscan Summer Salad

Rinse the spelt in a sieve under cold water. Bring to a boil in twice the amount of lightly salted water and cook over medium heat for approx. 20–25 minutes until al dente. Then drain, rinse briefly with cold water, and leave to cool completely in a large bowl.

Cut the sun-dried tomatoes into thin strips. Peel the red onion, cut in half, and slice into thin half-rings. Halve the black olives if desired. Finely chop the parsley. Drain the tuna and flake lightly with a fork.

Combine the cooled spelt with the sun-dried tomatoes, onion strips, olives, capers, flaked tuna, and chopped parsley.