Slow Roasted Tomato, Buffalo Mozzarella and Tuna Salad

Cook time 45 minutes
Servings 4


1 cup of pearl barley, rinsed

2 x (180g) cans of tuna, drained

500g cherry tomatoes, cut in half

1 large buffalo mozzarella, torn

1 sprig of rosemary, finely chopped

8 green olives, pit removed and torn in half

40g pistachios, toasted and roughly chopped

1 small handful each of basil, parsley and chives

1 tbsp Dijon mustard

2 tbsp white wine vinegar

80ml extra virgin olive oil

Salt & pepper

Slow Roasted Tomato, Buffalo Mozzarella and Tuna Salad


Preheat the oven to 140C. Place the tomatoes on a tray lined with baking paper. Drizzle over 1 tbsp of the oil and season with salt and pepper and rosemary. Roast in the oven for 40 minutes.

Bring a pot of water to the boil and add the pearl barley. Cook for 20 minutes or until al dente. Drain and refresh under a running tap.

For the dressing whisk, mustard, vinegar, oil, salt and pepper in a bowl.

To assemble the salad, place the barley, tuna, tomatoes, mozzarella, olives, herbs and dressing into a large bowl. Gently toss and serve.