Barley Tuna Salad with Grilled Vegetables

Nadia Al-ThaniChef

Ingredients

• 200 grams of pearl barley
  200 grams
• 320 grams of tuna in water, light rosemary
  320 grams
• 1 red bell pepper
  1 piece
• 1 eggplant
  1 piece
• 2 zucchinis
  2 pieces
• 50 grams of olive oil
  50 grams
• Rosemary
  0
• Salt
  0
• Black Pepper
  0

Steps

1. 1

   Boil the barley in salted water for 20 minutes, drain from the boiling water, rinse with cold water, and then drain well.

   Required Tools:

   Pot

   20 min
2. 2

   Cut the zucchini and eggplant into thick slices and the bell pepper into long strips, then grill all the vegetables in a hot flat pan.

   Required Tools:

   🍳

   Grill Pan

   15 min
3. 3

   Chop the rosemary, cut the grilled vegetables into small cubes, mix these ingredients well, and season with salt, black pepper, and a quantity of oil, then add the barley. Drain the tuna from the water and cut it into thick pieces, then add it to the remaining ingredients.

   Required Tools:

   Mixing Bowl

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Rosemaryper 100g

Energy300 kcal

Protein5 g

Total Fat15 g

Carbohydrate50 g

Dietary Fiber10 g

Total Sugars5 g

Saltper 100g

Ash100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags