Grilled Tuna with Farro and Barley Salad

FOR THE SALAD: 

• 1 tablespoon of kosher salt, plus more to taste 
• 1/2 cup farro 

• 1/2 cup pearl barley 
• 5 tablespoon Extra Virgin Olive Oil 
• 1 cup diced tomatoes 
• 1/2 cup cooked white beans, cooled,
  or canned white beans, rinsed 
• 1/2 red bell pepper, cored, seeded, and diced 

• 1/2 yellow bell pepper, cored, seeded, and diced 
• 1 scallion, white and green parts, thinly sliced 
• 1/2 cup chopped fresh Italian parsley 
• 2 tablespoon red wine vinegar 
• Freshly ground black pepper 
• 1 to 3 teaspoon crushed red pepper flakes 

FOR THE FISH: 

• Four 8-ounces tuna steaks 
• Kosher salt and freshly ground black pepper 

• 2 teaspoons Extra Virgin Olive Oil 
• Juice of 1/2 lemon 
• 2 teaspoons dried oregano, preferably Sicilian 
• 1/2 Lemon wedges, for serving 

Preparation

For dried beans, cover and soak 12 to 24 hour in 4 times their volume cold water, changed every 8 hours. Drain, rinse, drain again. In a large soup pot, heat the olive oil and add the garlic, onion, and prosciutto and stir over medium heat until the onion is wilted, about 5 minutes. Add the beans and stir 1 minute. Add the rosemary, bay leaf, stock, tomatoes, red pepper flakes,and a large pinch of salt. Cover, and bring to a simmer for about 1 hour, until the beans are very soft and begin to split. Add the pasta and 1 cup cold water. Bring back to simmer until the pasta is cooked. The finished soup should be very thick. Remove the rosemary srigs and bay leaf. Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese and drizzled with il Monello. 

From the book “Two Meatballs in the Italian Kitchen” (courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY)