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.
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.