Get the most out of seafood with this healthy recipe

Currently, the average American eats about half of the recommended amount of seafood, and the average mom-to-be eats less than a quarter of the recommended amount each week. If you're not eating as much fish as you should, don't worry - making a shift to add more seafood to your diet is easier than you think. Just substitute fish for meat, such as in a taco, or add it to a pasta dish. Fish can be the main course of a quick weeknight dinner, a pack-ahead lunch or even a weekend brunch. Fish is so versatile, you can easily add it to pasta, rice, tacos or a scrumptious salad, like this easy-to-make farro, tuna and fennel salad with crumbled feta.

Farro, Tuna and Fennel Salad with Crumbled Feta

Ingredients

1/2 cup farro, uncooked

1 (5-oz.) can tuna, drained

1 cup canned chickpeas, drained and rinsed

1/2 large bulb fennel, cut in half, cored and sliced very thin

2 generous handfuls baby arugula

2 tablespoon extra-virgin olive oil

2 tablespoon fresh lemon juice

Zest of 1/2 lemon

1/4 teaspoon ground cumin

1/3 cup crumbled feta cheese

Salt and pepper, to taste

Directions

1. Cook farro according to package directions. Drain well if any cooking water remains.

2. Transfer farro to a large bowl. Add tuna (flake with a fork), chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin and salt. Toss well.

3. Spoon into a shallow serving bowl or small platter and sprinkle feta over the top.

That's it! A quick, easy recipe that serves as a lunch or a light supper for four or as a side dish for six with just 310 calories and 12 grams of fat. It boasts 18 grams of protein as well as omega-3 fatty acids, too. To learn more about the benefits of seafood and find other healthy, easy recipes you can enjoy every day, visit GetRealAboutSeafood.com.