Todd Englishs Tuna Tabbouleh Recipes

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TODD ENGLISH'S TUNA TABBOULEH



Todd English's Tuna Tabbouleh image

Provided by Rozanne Gold

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 cup bulgur
8 ounces sushi-grade tuna, ground or minced with a sharp knife
1 small bunch cilantro, chopped
1/4 cup chopped flat-leaf parsley
Juice and zest of one lemon
1 tablespoon chopped fresh mint
1 teaspoon chopped fresh ginger
1 cup peeled fresh horseradish, passed through a juicer to make 1/3 cup horseradish juice
1/2 cup full-flavored olive oil
Salt and freshly ground black pepper to taste
2 teaspoons cumin seeds, toasted
1 large seedless cucumber, peeled and cut into ribbons

Steps:

  • In a casserole, boil bulgur in 4 cups water until the wheat is soft but still has some bite.
  • Drain, then spread on flat surface to cool.
  • In a large bowl, mix cooled bulgur, tuna, cilantro and parsley.
  • In another bowl, place lemon juice and zest, mint, ginger, horseradish juice and olive oil. Whisk until well blended.
  • Pour dressing over bulgur-tuna mixture. Add salt and pepper to taste and stir. Top with toasted cumin seeds and surround with cucumber.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 4 grams, TransFat 0 grams

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

  • Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  • Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

TUNA TABBOULEH SALAD



Tuna Tabbouleh Salad image

Have the deli at home with Natalie Bremson's spin on classic tuna salad. The Plantation, Florida cook uses the bright flavors of mint and lemon to enhance the tuna, leaving you feeling refreshed and satisfied.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 1 serving.

Number Of Ingredients 13

1/4 cup bulgur
1/2 cup boiling water
1 plum tomato, seeded and chopped
1/4 cup chopped peeled cucumber
2 tablespoons chopped red onion
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 tablespoon olive oil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1/8 teaspoon salt
1/8 teaspoon pepper
1 pouch (2-1/2 ounces) albacore white tuna in water
1 lettuce leaf

Steps:

  • Place bulgur in a small bowl; stir in water. Cover and let stand for 30 minutes or until water is absorbed., Meanwhile, in a small bowl, combine the tomato, cucumber, onion, lemon juice, parsley, oil, mint, salt and pepper. Drain bulgur and squeeze dry. Gently stir bulgur and tuna into tomato mixture. Chill until serving., To serve, line a serving plate with lettuce leaf; top with tuna mixture.

Nutrition Facts :

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