Sorghum & Albacore Salad with Preserved Lemon & Herbs
Sorghum, a sustainable and naturally gluten-free grain, adds a pleasantly chewy bite to this simple yet hearty main-dish salad. Look for sorghum grains in the bulk section of your natural foods store. Or substitute with gf orzo, quinoa, or pearl couscous (if you’re NOT gluten free).
If using sorghum, make sure you soak the grain overnight for the best texture, rinse the grains before cooking to remove extra starch, and cook them with abundant water (no salt), like pasta. Once fully cooked, rinse them well under cool running water, spread them on a sheet pan to dry, and drizzle with olive oil so the grains don't stick together.
Preserved lemon is a popular North African condiment made by pickling the fruit in salt and its own juice. Make sure you remove the flesh and seeds and rinse the peel well before finely chopping it for your salad. The bracing lemony flavor adds a salty kick to this olivey, oniony, and herb-forward tuna salad.
Sorghum & Albacore Salad with Preserved Lemon & Herbs
Serves 4
Ingredients:
8 cups water, plus more for soaking
1 cup uncooked whole-grain sorghum (@7 oz)
2 TB lemon juice
2 TB white wine vinegar
⅓ cup extra-virgin olive oil, plus more for serving
1 tsp kosher salt, plus more to taste
½ tsp black pepper
2 (5-ounce) cans albacore tuna packed in olive oil, drained
3/4 cup pitted green (Castelvetrano) olives, roughly chopped
2 small celery stalks, finely chopped (about 1/2 cup)
¼ cup finely chopped red onion
1/3 cup finely chopped fresh flat-leaf parsley
2 TB finely chopped fresh dill
1 TB finely chopped preserved lemon
1 medium avocado, thinly sliced
Lemon wedges, for serving
Directions:
1- Place sorghum in a large bowl; add water to cover by 3 inches. Cover and let soak at room temperature overnight, at least 8 hours.
2- Drain sorghum; rinse until water runs clear. Bring sorghum and 8 +/- cups water to a boil in a large saucepan over medium-high. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until sorghum is tender, 40 to 50 minutes. Drain well, rinse under cool water, and spread grains on a baking sheet to prevent them from clumping. Drizzle with olive oil and allow to finish cooling completely.
3- Combine lemon juice and vinegar in a large bowl. Whisk in olive oil, salt and pepper. Add cooled sorghum, and toss to coat. Flake tuna with a fork; add to sorghum & dressing. Toss to combine. Gently stir in olives, celery, onion, parsley, dill, and preserved lemon. Let stand at room temperature, stirring occasionally, until grains absorb most of the dressing, at least 15 minutes. Season with salt to taste.
4- Transfer salad to a large bowl or platter. Top with avocado slices, and drizzle with olive oil. Garnish with dill, and serve with lemon wedges.