Annie Bell's tuna tabbouleh recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s tuna tabbouleh recipe By Annie Bell - June 26, 2022 With its sprightly lemon punch, tabbouleh is a great side for tuna but this classic salad can also be served on its own or with any other mezze offerings. Andrew Burton SERVES 4 4 x 100g tuna steaks, 1cm-2cm thick 3 tbsp extra virgin olive oil, plus extra for the tuna Sea salt, black pepper 150g mixed cherry tomatoes, halved 1 1⁄2 tbsp fine-grain bulgur wheat 100g flat-leaf parsley, tough stalks removed A handful of mint leaves, chopped 1 large spring onion, finely sliced then chopped 2 tbsp lemon juice 50g pitted green olives, 25g of them roughly chopped The tuna can either be served cold, mixed into the salad or hot as a steak, in which case cook it after making the tabbouleh. Heat a ridged griddle over a medium-high heat, brush the tuna steaks with oil on both sides and season them. Griddle for 2-2 1⁄2 minutes each side so they are tinged with pink in the centre without being raw. The time will depend on their thickness. Transfer to a plate and leave to cool. Season the tomatoes with salt in a medium bowl and set aside. Rinse the bulgur wheat in a fine-mesh sieve and leave it on the side to absorb the remaining moisture. Chop the parsley, holding the bunch and slicing from leaf to stalk. Combine the parsley, mint and onion in a bowl, add the oil and lemon juice, season and combine. Mix in the bulgur wheat and finally the tomatoes and any juices. Slice the tuna and serve over the tabbouleh, scattering the olives over the top. TIP Fine bulgur wheat is available from Middle Eastern delis. You can also whiz standard bulgur wheat in a coffee grinder until about half the size. Or you can use wholegrain couscous which still gives a good result (in which case soak it according to the packet instructions). RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved