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Bulgur Salad with Tuna and Capers

Bulgur Salad with Tuna and Capers
YIELDS
4 servings

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.

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Ingredients

1 ½
cup coarse bulgur
2 ¾
cup water
1
tsp salt
pinch sugar
1
Tbsp chopped fresh parsley
2 170
g cans imported Italian tuna in olive oil
2
Tbsp capers, rinsed and drained
½
small red onion, finely chopped
2
Tbsp garlic, minced
pinch cayenne pepper
Coarse salt and freshly cracked black pepper
cup lemon juice
2
cup ripe grape tomatoes, cut in half
3
Tbsp olive oil
4
leaves fresh basil, chopped
1
Tbsp chopped fresh coriander, chopped
3
scallions, chopped, for garnish
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Directions

Step 1

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).

Step 2

Add water and 1 tsp. salt to pan and bring to a boil.

Step 3

Turn off the heat and let bulgur sit for 5 minutes.

Step 4

Transfer bulgur to a baking sheet and spread out to cool.

Step 5

Sprinkle with parsley.

Step 6

Put the tuna in a large bowl and flake it.

Step 7

Add the capers, onion, garlic, cayenne pepper, some salt and pepper and lemon juice.

Step 8

Add the tomatoes and toss thoroughly.

Step 9

Stir in the olive oil and add the fresh herbs.

Step 10

Serve the bulgur topped with the tuna mixture.

Step 11

Garnish with the chopped scallions.

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