The lunch edit 896

Tuna Tabbouleh

Make tuna tabbouleh, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Tuna Tabbouleh, plated and ready to serve. — The finished recipe. Tuna Tabbouleh

Ingredients 1 to 6 for tuna tabbouleh arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.). 120 g Cooked bulgur wheat (Cooked weight.). 150 g Tomato. 80 g Cucumber. 30 g Spring onion. 8 g Olive oil

Ingredients 7 to 9 for tuna tabbouleh arranged separately on a dark worktop. — Ingredients 7 to 9. A whole bunch, about 40 g, finely chopped Fresh parsley. A small handful, chopped Fresh mint. Juice of a lemon Lemon juice

Tuna Tabbouleh, preparation step 1: Chop the parsley and mint finely. Deseed the tomato and dice it small with the cucumber, and slice the spring onion. — Step 1. Chop the parsley and mint finely. Deseed the tomato and dice it small with the cucumber, and slice the spring onion.

Tuna Tabbouleh, preparation step 2: Whisk the lemon juice with the oil and a good pinch of salt and pour it over the bulgur. — Step 2. Whisk the lemon juice with the oil and a good pinch of salt and pour it over the bulgur.

The finished tuna tabbouleh. — Step 3. Fold the herbs and vegetables through, then the tuna in large flakes, and leave it ten minutes for the bulgur to take up the juice.

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