Tuna Tabbouleh Salad 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

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