Set a 12-inch deep skillet or sauté pan with a lid over medium heat.

Add the olive oil to the skillet and let it warm for about 30 seconds.

Add the chopped onion and 1/2 teaspoon of the salt to the skillet. Cook for 5 minutes, stirring often, until the onion softens and looks translucent.

Add the sliced garlic to the skillet. Cook for 30 seconds, stirring, until it smells fragrant.

Add the rinsed farro to the skillet. Stir for 1 minute so the grains are coated in oil and lightly toasted.

Add the chopped roasted red peppers to the skillet. Stir for about 30 seconds to mix them through the farro.

Pour the vegetable broth into the skillet. Raise the heat to high and bring the liquid to a boil.

Once the broth is boiling, cover the skillet and lower the heat to medium-low so the liquid keeps a gentle simmer.

Cook the farro for 24 to 26 minutes, until the grains are tender with a little chew and most of the liquid is absorbed.

Uncover the skillet and stir once from the bottom to loosen the farro and check the texture.

Add the drained tuna to the skillet in large flakes.

Add the halved olives to the skillet.