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Ingredients

• 3 tablespoons  extra-virgin olive oil
• 1   large carrot, thinly sliced
• 1   medium onion, thinly sliced
• 1   garlic clove, minced
• 1 cup  wheat berries, soaked overnight and drained or quick-soaked (see Note) (7 ounces)
• 2 cups  low-sodium chicken broth
• 2 cups  water
•   Salt and freshly ground pepper
• 2 tablespoons  fresh lemon juice
• 1 7-ounce  jar imported tuna in olive oil, drained and flaked
• 1/2 cup  green olives, coarsely chopped
• 1 cup  baby arugula
• 1   small fennel bulb, thinly sliced

Description

For This Mediterranean-inflected Salad, Chef Seamus Mullen Likes Poaching Fresh Tuna Or Bonito In Olive Oil; Store-bought Fish Jarred In Olive Oil Works Very Well, Too.

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