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1
Toss the farro in a sieve and rinse under cold water. Let it drain, and then dump it in a large pot, along with 6 cups of water, the bay leaves, 1/2 teaspoon salt, and 2 tablespoons of olive oil. Bring to a boil over high heat, stirring occasionally. Reduce heat to a simmer, and partially cover. Cook until the grains are cooked through, but are still a little al dente, about 30 minutes. Most of the liquid should be absorbed, but drain off any water that is left. Discard the bay leaves.
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2
Meanwhile, add 1/3 cup of the olive oil to a large skillet set over medium-high heat. When oil starts to shimmer, add the garlic and peperoncino, stirring with a wooden spoon until the mixture is very fragrant, 30 seconds to a minute. Add the tomatoes, 2 teaspoons salt, and the capers. Let the mixture bubble for about five minutes, stirring occasionally.
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3
While that's cooking, drain the cans of tuna, and use your fingers to flake the tuna into 1/2-inch pieces. After the tomatoes have cooked for five minutes, add the flaked tuna to the skillet. Carefully stir the mixture, so that you don't break the tuna up too much. Cook, carefully stirring every minute or so, for another five minutes.
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4
Reduce the heat to medium, and pour in the remaining olive oil (approximately 3 tablespoons). Stir in the farro, and cook until the farro is very hot and covered in the sauce, about one minute. Season with more salt, if needed. Garnish with the parsley and serve immediately.
