Tuna Tabbouleh
This light and satisfying main-dish salad contains the whole-grain goodness of bulghur, or cracked wheat.
  • 1 cup Bulgur wheat
  • 1/3 cup Olive oil
  • 2 medium Tomatoes, cut into 1/4 inch dice
  • 6 oz.canned tuna in water, drained and flaked
  • 3 medium Scallions, thinly sliced
  • 2 tablespoon Fresh lemon juice
  • 1/3 cup Chopped fresh cilantro
  • 1/2 teaspoon Salt
  • 1/3 teaspoon Freshly ground pepper
  • 1. Bring 3 cups of water to a boil in a medium saucepan over moderately high heat.
  • 2. Stir in the bulghur.
  • 3. Reduce the heat to low, cover and let simmer for 15 to 20 minutes, until the bulghur is tender.
  • 4. Drain into a sleve to remove the excess water.
  • 5. Let the bulghur cool to room temperature, about 15 minutes.
  • 6. Place the cooled bulghur in a bowl.
  • 7. Add the olive oil and stir to combine.
  • 8. Add the tomatoes, tuna, scallions, lemon juice, cilantro, salt and pepper.
  • 9. Toss to blend.
  • 10. Serve immediately or cover and refrigerate for several hours before serving.