1 six-ounce can troll-caught albacore, drained
1 cup durum wheat berries
Zest of 1/2 orange, in 1 piece or strips
1 pound ripe tomatoes
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 fresh lemon juice
1/4 cup olive oil
1/2 cup fresh herbs, such as basil, parsley, mint, or whatever you have, chopped
1 bay leaf
Salt and sugar

Rinse the wheat berries, discarding any chaff. Soak in hot water to cover for 24 hours, changing the water twice. 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.

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

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

Related information

About troll-caught albacore

Major brand vs. custom canned albacore tuna

Where to find canned troll-caught albacore

How to identify troll-caught albacore on supermarket shelves