Barley with tuna and saffron - L'Italiano Recipe

Barley with tuna and saffron

Time: 30 min

A Fresh, Light and Summer dish & nbsp;


Tuna in oil & nbsp; with lemon and black pepper, drained 100 g
Pearl barley & nbsp; 200 g
Saffron in pistils & nbsp; 0.3 g
Asparagus & nbsp; 250 g
Extra virgin olive oil & nbsp; qb
Fine salt & nbsp; qb
Feta & nbsp; 50 g & nbsp;

Made with Saffron pistilli 0.1 gr (net weight) x 5 pcs

All the products of the brand Marisa Petti


To make cold barley tuna and saffron, first boil the barley in boiling water & nbsp ;. Season the cooking water with the saffron pistils & nbsp; & nbsp; and cook for 20 minutes (or the time indicated on the package). While the barley is cooking, take care of the asparagus. Wash them, dry them and then cut away the part of the stalk pi & ugrave; woody & nbsp;

Peel them to remove the pi & ugrave; external filamentous and cut the stem into pieces for oblique & nbsp ;. Then divide the tips in half & agrave; lengthwise. Heat the oil in a pan and add all the asparagus & nbsp ;, salt & nbsp; & nbsp; and sauté them for 6-7 minutes over high heat by moving them often, they must remain crisp and bright in color. Once ready, let them cool down. & Nbsp;

In the meantime, the barley will be when it comes to cooking, drain it & nbsp; and let it cool in a bowl. Once it will be cold, also pour the warmed asparagus & nbsp ;, the drained tuna & nbsp; and finally crumble the feta & nbsp; in the bowl, mix to flavor & nbsp; & nbsp; and serve your cold barley with tuna and saffron & nbsp; & nbsp;
& nbsp;

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