Barley with Tuna and Saffron

I can provide you with a recipe to prepare barley with tuna and saffron, a simple and tasty dish. The addition of saffron will bring an elegant note and a golden color to your dish. Here is how to proceed:

Ingredients

• 250 g of pearled barley
• 200 g of tuna in olive oil
• 1 sachet of powdered saffron (or a few stigmas)
• 1 clove of garlic
• 1/2 white onion
• As much vegetable broth as needed (you may need about 1 liter)
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley (optional)
• Grated lemon zest (optional)

Preparation

1. In a large pot, heat a drizzle of extra virgin olive oil and sauté the finely chopped onion and crushed garlic clove until the onion becomes translucent.
2. Add the pearled barley and lightly toast it, being careful not to burn it.
3. Deglaze with a little vegetable broth and wait for it to be absorbed by the barley.
4. Dissolve the saffron in a cup of hot broth and add it to the barley along with the drained and flaked tuna. Stir well to distribute the saffron evenly.
5. Gradually add the hot vegetable broth, a little at a time, continuing to stir frequently, as you would for risotto. The barley will take about 20-30 minutes to cook.
6. Once the barley is cooked but still al dente, adjust the seasoning with salt and pepper.
7. If you wish, you can add the grated lemon zest and/or chopped parsley for a fresh citrusy note and color.
8. Remove the garlic sauté and serve the barley hot, perhaps with a drizzle of raw oil to intensify the flavors.

Curiosity

Saffron is a precious and ancient spice, widely used in Italian cuisine, especially in risotto alla milanese. Its use in barley is less common but offers an innovative combination of flavors and an inviting appearance to the dish.