This one is a rye berry salad that can be prepared in advance.
It keeps very well for a day or two, so it works great for a light lunch at the office or at the seaside, as a side dish to bring to a potluck, or as a make ahead dinner ready for after your busy days.
- 3 oz rye berries (per person)
- 1 tomato
- 5 olives
- 2-3 stalks celery
- 1 can tuna
- 3-4 leaves basil
- 1 clove garlic
- Start by cooking the rye berries in salted, boiling water. The berries will take a good hour to cook, so I use a pressure cooker to speed up the process.
- While the berries are cooking, start on the dressing. In a bowl, put the crushed garlic clove, add the diced tomato, the tuna, the pitted olives and the diced celery stalks. Season to taste with salt, pepper and chopped basil and add a bit of EVOO. Mix well and let rest until the berries are cooked.
- When the berries are cooked add them to the tomato salad and mix well. Add another bit of EVOO if necessary. Serve warm or cold.
- A few words on the ingredients.
- For tuna use tuna preserved in oil if at all possible, it will make your salad much much better! Tuna under water is lighter but is also terribly dry and frankly almost inedible by itself, tuna under oil might be less light but can save you from drowning it in mayo, cheese or whatever else you use to make it edible.
- Also the olives choose good olives, possibly black roasted olives or non stuffed green olives if you can find them, don’t use the pitted black olives in a can that taste no different than plastic.
- For the berries, you can easily substitute them with another cereal: rice, wild rice, spelt, whole wheat, grain, barley…. All of them would work, just pick your favorite!