Todd English's Tuna Tabbouleh
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1cup bulgur
- 8ounces sushi-grade tuna, ground or minced with a sharp knife
- 1small bunch cilantro, chopped
- ¼cup chopped flat-leaf parsley
- Juice and zest of one lemon
- 1tablespoon chopped fresh mint
- 1teaspoon chopped fresh ginger
- 1cup peeled fresh horseradish, passed through a juicer to make ⅓ cup horseradish juice
- ½cup full-flavored olive oil
- Salt and freshly ground black pepper to taste
- 2teaspoons cumin seeds, toasted
- 1large seedless cucumber, peeled and cut into ribbons
Nutritional analysis per serving (6 servings)
318 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 13 grams protein; 450 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a casserole, boil bulgur in 4 cups water until the wheat is soft but still has some bite.
- Step 2
Drain, then spread on flat surface to cool.
- Step 3
In a large bowl, mix cooled bulgur, tuna, cilantro and parsley.
- Step 4
In another bowl, place lemon juice and zest, mint, ginger, horseradish juice and olive oil. Whisk until well blended.
- Step 5
Pour dressing over bulgur-tuna mixture. Add salt and pepper to taste and stir. Top with toasted cumin seeds and surround with cucumber.
Private Notes