Tuna Bulgur Salad
Submitted by littlebit64
A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
20 minThink of this as tabbouleh’s heartier cousin, the one that shows up with a can of tuna and turns a side salad into a real meal.
Bulgur wheat gets a quick cook in the microwave, then gets tossed with chopped tomatoes, diced cucumber, sliced scallions, a generous cup of fresh parsley, and flaked canned tuna.
A simple dressing of olive oil and lemon juice is all it needs.
Served at room temperature, it’s the kind of lunch that travels well, tastes better as it sits, and won’t leave you drowsy at your desk by 2 PM.
Kitchen Tips
- Let the bulgur stand the full 10 minutes. It absorbs the remaining water as it rests. Cut this short and you’ll have crunchy, undercooked grains in your salad.
- Seed the tomatoes. Extra juice from the seeds makes the salad watery. Cut them in half, squeeze out the seeds, then chop.
- A full cup of parsley is correct. This is a Middle Eastern-inspired salad where parsley is a main ingredient, not a garnish. Don’t hold back.
- Great for meal prep. Make it ahead and keep it in the fridge. The flavors meld overnight and the bulgur soaks up the dressing beautifully.
Ingredients
Directions
In 8 cup casserole, combine water, bulgur and salt; cover and microwave at high until boiling, 6 minutes.
Stir, let stand, covered, for 10 minutes.
Add onions, tomatoes, cucumber, parsley and tuna, toss well.
Toss with oil and lemon juice; season with pepper and salt to taste.
Serve at room temperature.
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