Ingredients
- 1 cup bulgur
- 8 ounces sushi-grade tuna, ground or minced with a sharp knife
- 1 small bunch cilantro, chopped
- ¼ 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
- ½ 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
314 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 14 milligrams cholesterol; 193 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
Dining and Cooking