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.
In a saucepan, heat 1 tablespoon of the oil. Add the carrot, onion and garlic and cook over moderate heat, stirring, until slightly softened, 5 minutes. Add the wheat berries, chicken broth and water and season with salt. Bring to a boil and cook over moderately high heat until the wheat berries are tender, 30 minutes. Drain well and return the wheat berries and vegetables to the saucepan. Season with salt and pepper and let cool for 10 minutes….
Food & Wine: Recipe of the Day