Tuna Tabbouleh Salad Recipes

TUNA TABBOULEH SALAD

Steps:

• Place bulgur in a small bowl; stir in water. Cover and let stand for 30 minutes or until water is absorbed., Meanwhile, in a small bowl, combine the tomato, cucumber, onion, lemon juice, parsley, oil, mint, salt and pepper. Drain bulgur and squeeze dry. Gently stir bulgur and tuna into tomato mixture. Chill until serving., To serve, line a serving plate with lettuce leaf; top with tuna mixture.

TABBOULEH

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.

TABOULEH SALAD

Steps:

• Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.

QUINOA TABBOULEH SALAD

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.