Pearl Barley, Tuna and Pesto Salad / Insalata d’Orzo al Tonno e Pesto

April 11, 2022

This is a lovely cold salad that lends itself beautifully for a picnic or lunch/  dinner during warm spring and summer days. You can always modify it and add more ingredients if you wish.

Serves 4-6

  • 300 g of pearl barley
  • 150-180 g of tuna in oil
  • 2 tablespoons of olives, preferably olive taggiasche from Liguria
  • 200 g of tomatoes, cherry or datterini
  • 4-6 tablespoons of pesto (see the recipe)
  • about 1.5 l of vegetable stock
  • salt to taste 

Soak the barley overnight in cold water. Drain and rinse.

Cook the barley in the stock (make sure the stock has been seasoned with salt)  for about 1 hour or until tender.

Cut the tomatoes in halves or quarters.

Drain the  tuna and divide it into small chunks.

Once the barley has cooked, drain it well and place in a large bowl.

Add the pesto and stir thoroughly.

Next add the tomatoes, olives and chunks of tuna.

Toss all the ingredients together and adjust with salt if needed.


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