Insalata d’orzo con tonno e olive

Barley salad with tuna and olives

Low No 4 serves
40 minutes

25' in the pot


Barley salad with tuna and olives


  • 200 g Monte Castello Pearl Barley;
  • 160 g tuna;
  • 100 g Taggiasca olives;
  • A few cherry tomatoes;
  • 2 celery stalks;
  • A few basil leaves;
  • Fresh onion to taste;
  • Extra virgin olive oil to taste;
  • Chilli to taste;
  • Salt to taste


    Wash the Monte Castello Pearl Barley and boil in salted water for 25 minutes, 10 minutes in a pressure cooker. Meanwhile, in a bowl, add the crumbled tuna, the sliced ​​cherry tomatoes, the chopped celery and the sliced ​​Taggiasca olives, season with salt and pepper and leave to flavor. Once the barley is cooked, drain it and after having seasoned it with extra virgin olive oil, let it cool. When the barley is cold, add the other ingredients and season with chopped basil and extra virgin olive oil. Adjust the flavor with chilli and salt. Stir and leave to flavor for 10 minutes before serving.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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