(Wheat Berry Salad with Tomatoes, Tuna, and Capers)

　　Kamut, a strain of wheat said to date back to ancient Egypt and now widely available in health-food stores, is a good substitute for Sicilian durum wheat. It is very similar in taste and texture when cooked. Spelt, though a bit chewier, is also acceptable. It too is available in health-food stores.

　　

Ingredients

Serves 3 to 4

　　1 cup (200 g) durum wheat berries

　　1 bay leaf

　　Zest of 1/2 orange, in 1 piece or strips

　　Salt

　　1 pound (450 g) ripe tomatoes

　　Sugar

　　1 can (6 1/8 oz / 173 g) albacore or solid white tuna fish, rinsed and drained

　　1 tablespoon capers, rinsed and drained

　　1/2 small red onion, finely chopped

　　1 clove garlic, minced

　　Pinch of ground hot pepper

　　1/4 cup (60 ml) fresh lemon juice

　　1/4 cup (60 ml) olive oil

　　1/2 cup (30 g) fresh herbs, such as basil, parsley, mint, or whatever you have, chopped

　　

Step 1

Rinse the wheat berries, discarding any chaff. Soak in hot water to cover by 3/4 inch (2 cm) for 24 hours, changing the water twice.

　　

Step 2

Drain and rinse the berries. Put them in a heavy saucepan with enough fresh water to cover by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon salt and bring to a boil. Reduce the heat, cover, and simmer until the grains are separate and tender, like rice, neither mushy nor al dente, 30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding the bay leaf and zest. Let wheat berries cool thoroughly.

　　

Step 3

Peel, seed, and roughly chop the tomatoes. Place in a colander. Sprinkle with salt and sugar, and let stand for at least 20 minutes.

　　

Step 4

Put the tuna in a serving bowl and flake it. Add the capers, onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the tomatoes and toss thoroughly. Stir in the olive oil; add the wheat berries and half of the herbs. Let stand for several hours, if possible.

　　

Step 5

Just before serving, sprinkle the remaining 1/4 cup herbs on top. The salad will keep well for a few days.

　　The Flavors of Sicily

　　Clarkson Potter