Imported Italian tuna in olive oil is more expensive than regular canned tuna, but it has a lot more flavour. You can buy this tuna at Italian specialty food shops and upscale grocery stores. Bulgur comes from the Middle East. It consists of whole-wheat kernels that have been steamed and dried. Most Middle Eastern markets and health food stores carry it. Yield is 4 servings.
In a medium saucepan toast the bulgur over medium-high heat, stirring occasionally, for about 5 to 7 minutes (it should make popping sounds in the pan and be browned slightly).
Add water and 1 tsp. salt to pan and bring to a boil.
Turn off the heat and let bulgur sit for 5 minutes.
Transfer bulgur to a baking sheet and spread out to cool.
Sprinkle with parsley.
Put the tuna in a large bowl and flake it.
Add the capers, onion, garlic, cayenne pepper, some salt and pepper and lemon juice.
Add the tomatoes and toss thoroughly.
Stir in the olive oil and add the fresh herbs.
Serve the bulgur topped with the tuna mixture.
Garnish with the chopped scallions.