Italian Farro Tuna Salad with Beans, Olives and Lemon

Ingredients:  

• 1 cup farro, cooked
• 1 can (400 g/ 15 oz) cannellini beans, drained
• 1 can (140g/ 5 oz) tuna fish, in olive oil
• 12 green olives, pitted and sliced
• 1 shallot, cut in circles
• juice from 1/2 lemon, organic
• lemon zest from 1/2 lemon, organic
• 2 tbsp. basil, fresh
• 2 tbsp. parsley, fresh
• 4 tbsp. olive oil
• sea salt to taste
• water for cooking farro

Instructions:  

• In a large pot bring water to a boil. Add farro and simmer until soft, chewy but slightly firm (usually when outer shell cracks). Drain from excess water and use immediately/store in the fridge.
• In a large salad bowl combine cooked farro, sliced olives, shallots, drained beans, tuna, olive oil, lemon juice, zest and all the spices. Sprinkle with sea salt and mix well. Serve immediately.