Lemon & Herbes de Provence Tuna, Farro, Red Pepper, and Spinach Salad

Ingredients

• 5 oz. can Genova Lemon & Herbes de Provence Yellowfin Tuna
• 1/2 cup uncooked Farro (about 1 1/2 cups cooked)
• 2 cups chopped fresh Spinach
• 1 (16oz) jarred roasted red peppers, drained and chopped
• 1/4 cup red onion, chopped
• 1/2 cup feta cheese, cubed or crumbled
• 1/4 cup sliced olives
• 2-3 Tablespoons fresh lemon juice
• Salt and pepper, to taste
• Lemon wedges for serving

Directions

1. Cook farro to package instructions then set aside to cool completely.
2. In large serving bowl or platter, lay spinach leaves. Top with red peppers, red onion, feta cheese, and sliced olives.
3. Drizzle tuna oil and lemon juice over the salad. Then top with the chunks of tuna.
4. Add salt and pepper, to taste. Serve with lemon wedges.