Tuna tabbouleh
Prep time: 30 minisTotal time: 
Tuna tabbouleh
Traditionally, tabbouleh is a parsley-based salad with just a little bulgur wheat. We’ve flipped the ratio to make it a more substantial meal, adding high-protein, budget-friendly tinned tuna for an easy supper that’s light on both effort and cost
Prep time: 30 minisTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 150g bulgur wheat
- 1 small whole cucumber, cut into small dice
- 3 classic round tomatoes, cut into small dice
- 5 spring onions, finely sliced
- 1 x 30g pack flat-leaf parsley, leaves chopped
- 1 x 30g pack mint, leaves chopped
- 3 tbsp extra virgin olive oil, plus extra to serve
- 3 tbsp freshly squeezed lemon juice
- ½ tsp ground coriander
- 1 garlic clove, finely crushed
- 3 x 145g tins tuna chunks, drained
Step by step
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Put the bulgur wheat in a sieve and rinse under cold running water. Drain, transfer to a heatproof bowl and pour over enough just-boiled water to cover. Leave to soak for 10 minutes.
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Drain the bulgur wheat well (it should still have a slight bite), then transfer to a wide plate and leave to cool.
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Tip the cooled bulgur wheat into a large bowl and add the cucumber, tomatoes, spring onions and chopped herbs. Briefly whisk together the olive oil, lemon juice, ground coriander and garlic, then pour over the salad. Toss well to coat and season generously with salt and black pepper to taste. Flake through the tuna chunks and divide among shallow bowls. Finish with an extra drizzle of olive oil to serve.
