Grano with Tuna, Capers and Cherry Tomatoes

Servings 4


  • 1/2 cup grano or Pearled Soft White Wheat ND
  • sea salt
  • 1 can solid tuna packed in olive oil 3-1/2 ounce
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons chopped flat leaf parsley
  • 1 large clove garlic peeled and chopped
  • 1 pinch of clove garlic peeled and chopped
  • 1 pinch of hot red pepper flakes
  • 1-1/4 cups (5-6 ounces) thin-skinned ripe cherry tomatoes halved
  • 12 salted capers soaked in water and rained
  • salt
  • freshly ground black pepper


  • Combine 4 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
  • When the Grano is almost cooked, drain the oil from the tuna into a 10-inch skillet. Add the olive oil, 1 tablespoon of the parsley, and the garlic and cook over medium heat, about 2 minutes. Add the pepper flakes and the cherry tomatoes, cover, and steam for 3 minutes.
  • Add the tuna, flaking it with a fork, then add the capers and cook, uncovered, for 1 minute more. Add the drained Grano and 1/4 cup of the cooking liquid and boil over high heat for 1 minute. Add the remaining parsley and salt and pepper to taste. Use a slotted spoon to divide servings on wide plates. Boil the pan juices down to napping consistency and pour over each serving. Serve at once.
  • Variation: Skillet Mussels with Grano
  • Omit the capers and tuna. Wash, soak, and clean 2 dozen mussels. Separately, steam open the mussels, shell, and add in with the pepper flakes.
  • Adapted from recipe by Paula Wolfert in Mediterranean Grains & Greens, 1998.