Farro Salad With Tuna
Ingredients
- 2 teaspoons fennel seeds
- ¼ cup plus 1 teaspoon olive oil, divided
- 1 head radicchio, quartered
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons kosher salt
- 3 cups cooked farro
- 1 Bosc pear, thinly sliced
- 4 cups baby arugula (from a 5-oz. container)
- 1 6.7-oz. jar high-quality tuna in oil, drained and broken into chunks
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