- 1 3/4 cups dry Barley wheat
- 1 avocado - peeled, pitted and diced
- salt and pepper to taste
- 30 g smoked ham
- 2 tablespoons lemon juice
- 340 g tuna, drained ( about two tins)
Place the Barley wheat into a saucepan with at least 3 times it's depth in water. Bring to a boil over medium-high heat, then reduce heat and simmer until tender, about 15 minutes. Add water if necessary to prevent burning. When the wheat is tender, stir in a pinch of salt and simmer for 5 more minutes. When done, drain and set aside to cool.
Place ham in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place the diced avocado into a small bowl. Season with salt and pepper, then toss with lemon juice to thoroughly coat.
In a large bowl, combine the tuna and cooled barley wheat. Add the ham and the avocado with its juice, and toss gently. Serve as a meal.
Per serving : 64 mg Cholesterol; 10 g Fibre