Tabbouleh with Tuna Recipe

Name: Tabbouleh with Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur; 2 cups water; 6 scallions, white bulbs only, sliced thin; 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice; 6 radishes, sliced thin; 1 carrot, grated; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1 6-ounce can tuna packed in oil; 2 tablespoons olive oil; 1/3 cup lemon juice (from 2 lemons); 3/4 teaspoon salt; 1/4 teaspoon fresh-ground black pepper

Servings: persons

1 cup bulgur
2 cups water
6 scallions, white bulbs only, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
6 radishes, sliced thin
1 carrot, grated
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 6-ounce can tuna packed in oil
2 tablespoons olive oil
1/3 cup lemon juice (from 2 lemons)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper

1
In a small saucepan, combine the bulgur and the water.
2
Bring to a boil over high heat.
3
Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes.
4
Drain and transfer to a medium bowl to cool.
5
When the bulgur is cool, stir in the scallions, cucumber, radishes, carrot, parsley, and mint.
6
Add the tuna with its oil, the olive oil, lemon juice, salt, and pepper.
7
Mix gently to combine.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup bulgur, 2 cups water, 6 scallions, white bulbs only, sliced thin, 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice, and more.

Yes, Tabbouleh with Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tabbouleh with Tuna

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