TODD ENGLISH'S TUNA TABBOULEH

Todd English's Tuna Tabbouleh image

Provided by Rozanne Gold

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup bulgur
8 ounces sushi-grade tuna, ground or minced with a sharp knife
1 small bunch cilantro, chopped
1/4 cup chopped flat-leaf parsley
Juice and zest of one lemon
1 tablespoon chopped fresh mint
1 teaspoon chopped fresh ginger
1 cup peeled fresh horseradish, passed through a juicer to make 1/3 cup horseradish juice
1/2 cup full-flavored olive oil
Salt and freshly ground black pepper to taste
2 teaspoons cumin seeds, toasted
1 large seedless cucumber, peeled and cut into ribbons

Steps:

In a casserole, boil bulgur in 4 cups water until the wheat is soft but still has some bite.
Drain, then spread on flat surface to cool.
In a large bowl, mix cooled bulgur, tuna, cilantro and parsley.
In another bowl, place lemon juice and zest, mint, ginger, horseradish juice and olive oil. Whisk until well blended.
Pour dressing over bulgur-tuna mixture. Add salt and pepper to taste and stir. Top with toasted cumin seeds and surround with cucumber.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 440 milligrams, Sugar 4 grams, TransFat 0 grams