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Photo of Tuna, baby beetroot & mint burghul by WW

Tuna, baby beetroot & mint burghul

4
Points® value

Meal Items

chicken stock cube

¼ individual

ground cumin

¼ tsp

Burghul, dry

30 g

Olive oil

1 tsp

fresh lemon rind

½ tsp

lemon juice

½ tbs

Tuna, canned in springwater, drained

85 g

Beetroot, canned in brine, drained

80 g, (baby), halved

fresh mint

1 tbs

lemon(s)

1 medium, wedge

Notes

Combine ¼ chicken stock cube and ¼ tsp cumin with ¼ cup boiling water. Combine 30g burghul, 1 tsp olive oil, ½ tsp lemon rind and ½ tbs lemon juice in heatproof bowl. Pour stock mixture over burghul mixture. Cover with plastic wrap and set aside until stock has absorbed. Fluff with a fork. Add 1 x 85g can tuna in springwater (drained), 80g canned baby beetroot (drained, quartered) and 1 tbs fresh mint and toss to combine. Serve with lemon wedges and mixed green salad.