Millet with tuna and cherry tomatoes, a main dish that replaces the classic rice salad.
The millet is a gluten-free grain, making it perfect for celiacs, and it is an excellent substitute for rice, spelt, or pasta and is a basic ingredient for the preparation of main dishes, side dishes, and even desserts.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Millet with Tuna and Cherry Tomatoes:
- 5.3 oz hulled millet
- 1.25 cups natural water
- 1 pinch fine salt
- 8.8 oz cherry tomatoes
- 2 cans oil-packed tuna (4.2 oz each)
- 4 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for Millet with Tuna and Cherry Tomatoes:
- 1 Saucepan
- 1 Knife
- 1 Bowl
Steps for Preparing and Cooking the Millet:
Thoroughly wash the millet, then place it in a saucepan, add twice the millet’s weight in natural water, and a pinch of salt.
Place the saucepan on the stove over medium-low heat until it reaches a boil, then lower the heat to minimum and cook for 15 minutes.
At the end of cooking, the millet should be dry without liquids. Let it cool slightly, fluff it well with a fork, and place it in a large bowl.
Wash the cherry tomatoes well, dry them, and cut them in half, then add them to the millet. Drain the oil from the tuna, break it into pieces, and add it to the millet and tomatoes. Add salt, pepper, and extra virgin olive oil, and mix well to combine the ingredients.
Place the bowl in the refrigerator, and take it out 10 minutes before serving so your dish isn’t too cold. You can also prepare it the day before.
Advice:
You can also add pitted green or black olives to this preparation.
