Warm Wheat Berries with Tuna, Fennel and Olives

It's still summer in most parts of the country (Santa Monica beach excluded) and this recipe in the October issue of Food and Wine looked like the perfect light dinner.  I love the combination of fennel, tuna and arugula  (I have a recipe that calls for those three plus chickpeas for a very tasty salad) so I thought I'd try it.  The wheat berries are an excellent source of protein and fiber so all in all it's a healthy entree.

Warm Wheat Berries with Tuna, Fennel and Olives, serves 2, Total time:  1 hour, 15 minutes

2 tbsp extra-virgin olive oil
1 thinly sliced carrot
1/2 cup thinly sliced onion
1 tsp minced garlic
1/2 cup wheat berries
1 3/4 cups water
Salt and freshly ground pepper
2 tbsp fresh lemon juice
5 oz. jar imported tuna in olive oil, drained and flaked
1/4 cup green olives, coarsely chopped
1/2 cup baby arugula
1/2 small fennel bulb, thinly sliced

In a saucepan, combine the wheat berries, water and 1/4 tsp. salt.  Bring to a boil, cover and simmer for 1 hour until tender.  Drain.

In a saucepan, heat 1 tbsp of the oil.  Add the carrot, onion and garlic and cook over moderate heat, stirring, until slightly softened, 5 mins.  Add the wheat berries, remaining 1 tbsp olive oil and the lemon juice.  Fold in the tuna, olives, arugula and fennel.  Season with salt and pepper and serve warm or at room temperature.

Note:  the recipe actually calls for soaking the wheat berries overnight and then cooking with the vegetables in chicken broth for 30 minutes.  I opted not to do this as I didn't get organized in time.


Bottom Line:  This was good, but next time I would leave off the olives.  I would also use less onion and more lemon juice.  Dave wasn't as fond of it, his favorite tuna dinner is Nicoise salad, and that is hard to beat.