Tuna Barley Salad 

Total time: 30 minutes
    This is a variation on the traditional Tuna Macaroni Salad. It's lots healthier and we like the chewy barley.... Use quick-cooking pearl barley, which takes about 15 minutes. 

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cup (11oz, 330ml) chicken stock
• 2 hard-boiled eggs
• 9oz (270gr) tuna
• 1 - 2 ribs celery
• 1 cup peas   frozen, thawed, no sauce
• 1/2 cup (3oz, 90gr) cherry tomatoes
• 2 tbs fresh, snipped chives
• 2 tbs fresh, snipped basil
• Creamy Dressing:
• 2 tbs Dijon-style mustard
• 4 tbs Greek or plain yogurt
• 4 tbs mayonnaise

 Instructions:

• Put barley and chicken stock in a small saucepan. 
• Cover and simmer until tender, about 15 minutes for quick cooking barley.
• Cook eggs. When done, cool, peel and roughly chop.  
• Thaw peas by running under hot water; drain well. 
• Open and drain tuna  
• Cut cherry tomatoes in half.
• Roughly chop celery. 
• Snip chives and basil. 
• Make dressing:
• Put all ingredients into a bowl and stir well to combine.
• To finish: 
• Put barley into a large bowl. 
• Add tuna, eggs, peas, tomatoes, celery, herbs, dressing and stir well to combine.