Barley and tuna salad with zucchini, an easy, light, and tasty main dish to prepare on any occasion.
With the return of warm weather, cold salads finally make their way to our tables, ideal to bring anywhere, from the beach to work, even perfect for picnics and informal dinners.
This time for you I’ve thought of a simple barley salad, fresh and delicious, to which I’ve added just a few ingredients, all perfectly flavorful.
The peculiarity of this recipe is that we will cook barley and zucchini in the same pot, as I will explain later.
Below, I leave you some ideas for using barley in different ways.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/2 cups pearl barley
- 1 1/2 cups zucchini
- 5 1/2 oz canned tuna in oil
- 2 round tomatoes
- 1 tbsp coarse salt (for cooking barley)
- 1/2 cup black olives (pitted)
- to taste fine salt
- to taste basil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot
- 1 Bowl
- 1 Spoon
- 1 Slotted Spoon
Steps
To prepare the Barley and Tuna Salad with Zucchini, first wash well, trim, and dice the zucchini.
Blanch them in a pot with plenty of salted water for 10 minutes.
Drain them into a bowl with the help of a slotted spoon.
In the same water, cook the barley for the time indicated on the package we chose.
Drain and cool in the bowl with the zucchini.
In the meantime, wash, dry, and remove the tomato’s top.
First, slice it, then cut into cubes.
If you want, before cutting it, you can remove the seeds with the help of a spoon, scooping out the inside of the tomato.
Add it to the bowl with the barley and zucchini, lightly salt, and add the tuna with its preservation oil.
Alternatively, you can use two tablespoons of extra virgin olive oil.
Add the basil, previously cleaned with a damp cloth and torn by hand.
Also, add the olives.
If you don’t like them whole, you can also cut them into rings.
Mix well and store in the refrigerator until ready to serve.
For storage, you can use an airtight container to hold the salad and store it for up to 48 hours in the refrigerator.
