The theme for Monday Posts in July is Salads.
All types of salads – although there are only 4 Mondays I shall try for variety.
Last month I did ‘side’ salads; this month they will be main course salads.
We love main course salads and have them for dinner 3 or 4 times a week during the summer.
If you are just looking for Salad Dressings….
The main course salads are meant to be a complete meal so usually include lots of veggies.
Click here to Pin Tuna & Barley SaladPrint
Tuna & Barley Salad
This is a nice change from pasta salads and, with quick-cooking barley it’s quick & easy to make. Keeps and travels well.
This serves 2 as a meal but 4 – 5 as a side salad at a picnic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- 2/3 cup (3oz, 90gr) quick-cooking barley
- 1 1/3 cup (11oz, 340ml) chicken broth
- 2 hard-boiled eggs, chopped
- 9oz (270gr) tuna, broken apart
- 1 rib celery, chopped
- 1 cup peas frozen, thawed, no sauce
- 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
- 2 tbs fresh, snipped chives
- 2 tbs fresh, snipped basil
- Creamy Dressing:
- 2 tbs Dijon-style mustard
- 4 tbs Greek or plain yogurt
- 4 tbs mayonnaise
- Put barley and chicken stock in a small saucepan.
- Cover and simmer until tender, about 15 minutes for quick-cooking barley.
- Make dressing: Put all ingredients into a bowl and stir well to combine.
- To finish:
- Put barley into a large bowl. Add tuna, eggs, peas, tomatoes, celery, herbs, dressing and stir well to combine.
Thaw peas by running under hot water; drain well.
- Serving Size: 1/2 recipe
- Calories: 790
- Sugar: 8.5 g
- Sodium: 1856.8 mg
- Fat: 33.1 g
- Saturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 66.9 g
- Fiber: 14.8 g
- Protein: 51.8 g
- Cholesterol: 259.6 mg
Keywords: barley, tuna, tuna salad, picnic salads