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Tuna & Crunchy Lemon Bulgar Salad |
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| Serves 2 |
Prep 25 mins |
Cooking 5 mins |
Easy |
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My rating |
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Ingredients |
2 tuna steaks
2 tsp olive oil
Salad
1 lemon, half juiced, 1/2 cut into wedges
1/4 red onion, finely diced
2 celery stalks, finely diced
8 baby plum tomatoes, diced
1/4 cucumber, finely diced
parsley, small bunch, chopped
2 tbsp bulgar wheat
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To make the salad, put all the
ingredients except the bulgar in a bowl, season really
well, then toss together.
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Put the bulgar whet in a bowl
and just cover with boiling water. Cover with cling film
then leave for 20 minutes. Drain really well, then tip
onto kitchen paper and cool. Add to the salad bowl and
toss.
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Heat a griddle pan to very
hot. Rub the tuna with oil, season well then griddle for
1-2 mins per side, depending on thickness. Put on a plate
and rest for a minute.
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Give the salad one final toss.
Spoon the salad onto plates, then slice the tuna in half
and sit on top. Serve with lemon wedges.
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DAILY
DINNERS 
