Description
A fresh and vibrant tabbouleh salad made with bulgur, herbs, and smoked tuna for a flavorful twist. Light, zesty, and perfect as a healthy main or side dish.
Ingredients
- 1 cup fine bulgur wheat
- 1 cup hot water
- 200 g smoked tuna, flaked
- 1 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint, finely chopped
- 2 spring onions, finely sliced
- 1 small red onion, finely chopped
- 2 ripe tomatoes, diced
- 1/4 cup olive oil
- Juice of 1–2 lemons
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the bulgur in a bowl and pour over the hot water. Cover and let it soak for about 10 minutes until softened.
- Fluff the bulgur with a fork and allow it to cool slightly.
- Add the parsley, mint, spring onions, red onion, and tomatoes to the bowl.
- Add the flaked smoked tuna and gently mix to combine.
- Drizzle with olive oil and lemon juice, then season with salt and black pepper.
- Toss everything well until evenly combined.
- Refrigerate for 15–20 minutes before serving for best flavor.
Notes
- Adjust lemon juice to taste for more acidity.
- Use quinoa instead of bulgur for a gluten-free option.
- Serve chilled or at room temperature.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 25 mg
