Best Todd Englishs Tuna Tabbouleh Recipes

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad image

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

Provided by blucoat

Categories Grains

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fine bulgur (#1 grind)
2 cups boiling water
1 bunch green onion, sliced finely
1 medium onion, chopped finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 lemons, juice of
1 tablespoon tamari soy sauce
salt and pepper
1 dash cayenne pepper (optional)

Steps:

Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint, and tomatoes and mix well.
Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Categories side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

TODD ENGLISH'S TUNA TABBOULEH

Todd English's Tuna Tabbouleh image

Provided by Rozanne Gold

Categories salads and dressings

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