I’ve been dying to use wheat berries in a salad for eons…so imagine my delight when this hearty Wheat Berry and Tuna Salad came up in our July French Fridays with Dorie queue. As per usual, I made only a half batch knowing the hubby wouldn’t want more than a spoonful…if even that. And I had an inkling, I’d rather keep that spoonful to myself. Instead of mixing the tuna in with the wheat berries, I went for more of a composed salad look. Now this certainly isn’t the tuna salad of my childhood…even though I still like tuna mixed with mayo and diced celery…it’s not exactly gourmet fare.
Wheat berries are simply the unprocessed, whole grain form of wheat with loads of fiber and lots of nutrients such as Vitamin E, iron and magnesium. These “kernals” took over an hour of simmering in salted water to soften to the perfect “chew” for a salad. Dressed with a mustard vinaigrette and filled with lovely crunchies like onions, celery, apple and red bell pepper, even the basic version sounded incredibly tempting. A melange of greens was topped with wheat berries then oil packed tuna, avocado and hard boiled eggs…which turned the basic into a spectacular dish. I hope to incorporate these slightly nutty, delightfully textured wheat berries into my menu on a regular basis.
This recipe can be found on page 139 in Around My French Table by Dorie Greenspan.