Start by bringing a large pot of salted water to a boil. Add 1 cup of wheat berries, then reduce to a gentle simmer, covering the pot. Allow them to cook for about 1 hour or until they’re tender and have split open.

Once cooked, drain the wheat berries in a colander and rinse them under cold running water to cool them down quickly.

In a large mixing bowl, combine the chilled wheat berries, 1 cup of diced tomatoes, and 1 can of drained tuna. Then add ¼ cup of sliced green onions and ¼ cup of chopped parsley.

In a small bowl, whisk together ¼ cup of olive oil and the juice of one lemon until emulsified.

Pour the prepared dressing over the salad mixture and toss gently until everything is evenly coated.

Finally, taste the salad and season with additional salt and pepper if needed. Serve immediately.