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Tuna tabbouleh salad

Name: Tuna tabbouleh salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cups (240g) burghul (cracked wheat); 2 x 425g cans tuna in springwater, drained; 250g punnet cherry tomatoes, halved; 1 Lebanese cucumber, chopped into 1cm cubes; 1 small red onion, thinly sliced; 1/4 cup chopped flat-leaf parsley leaves; 1/4 cup chopped dill; 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, crushed

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https://healthimprovements.info/recipes/tuna-tabbouleh-salad/88de1d7e-937d-42fc-ba5a-74edd5d8a4a1?current_section=recipes

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Add tuna to tabbouleh for a twist on the Lebanese classic.

1 1/2 cups (240g) burghul (cracked wheat)
2 x 425g cans tuna in springwater, drained
250g punnet cherry tomatoes, halved
1 Lebanese cucumber, chopped into 1cm cubes
1 small red onion, thinly sliced
1/4 cup chopped flat-leaf parsley leaves
1/4 cup chopped dill
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, crushed

Method

1.

Place the burghul in a bowl with 3 cups (750ml) cold water. Soak for 20 minutes or until softened. Drain well, squeezing out as much of the water as possible. Transfer the burghul to a large bowl, then stir in the tuna, tomato, cucumber, red onion, parsley and dill.
2.

Whisk the olive oil, vinegar and garlic together in a jug, then pour over the salad. Toss well to combine, then serve.

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