Tuna and Vegetable Farro Bowl Recipe

Description

A twist on the popular quinoa bowl made with farro, canned tuna, tomato, egg, cheese, and avocado. Leftover fish works beautifully in this dish as well.

Ingredients

½ cup cooked farro
1 (6 ounce) can tuna in water, drained
2 ounces Jarlsberg cheese, diced
1 hard-boiled egg, halved
½ tomato, seeded and diced
½ avocado, thinly sliced
2 tablespoons Italian dressing
¼ cup croutons

Instructions

Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

Tuna and Vegetable Farro Bowl

Servings Per Recipe: 2
Calories: 538

% Daily Value *

protein: 78 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 38 %

saturated fat: 39 %

cholesterol: 52 %

vitamin a iu: 16 %

niacin equivalents: 147 %

vitamin b6: 32 %

vitamin c: 16 %

folate: 17 %

calcium: 27 %

iron: 24 %

magnesium: 42 %

potassium: 23 %

sodium: 16 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tuna and Vegetable Farro Bowl

Description

Ingredients

Instructions

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Nutritional Information

Tuna and Vegetable Farro Bowl