Bring a medium pot with farro, 1 cup water, and 1/4 tsp. salt to a boil.

Reduce to a simmer, cover, and cook until tender, 18-22 minutes.

Drain farro in a wire-mesh strainer (there may not be any excess water). Set aside. Reserve pot; no need to wipe clean.

While farro cooks, prepare ingredients.

Trim bottom ends from broccolini and cut into 2" lengths.

Core tomatoes and cut into 1/2" dice.

Peel and mince shallot.

Pat tuna dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place a small pot over medium-high heat and add 2 tsp. olive oil and shallot to hot pot. Stir often until softened and beginning to brown, 3-5 minutes.

Add tomatoes and stir often until tender and juices are released, 5-7 minutes.

Add 2 Tbsp. water, white balsamic vinegar, and a pinch of salt. Bring to a simmer.

Once simmering, reduce heat to medium-low and stir occasionally, 1 minute.

If too dry, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner and cover.

While sauce cooks, make farro risotto.

Return pot used to cook farro to medium heat and add 1 tsp. olive oil. Add broccolini and 2 Tbsp. water to hot pot. Cover, and stir occasionally until tender, 5-7 minutes.

Uncover and reduce heat to medium-low. Add farro and cream base. Bring to a simmer.

One simmering, stir occasionally until combined and creamy, 2-3 minutes.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. Add half the Parmesan (reserve remaining for garnish). Cover and set aside.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.  Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Plate dish as pictured on front of card, slicing tuna into 1/2" slices, if desired, and topping farro risotto with tuna, sauce, and remaining Parmesan. Bon appétit!