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Photo of Tuna, baby beetroot and mint burghul by WW

Tuna, baby beetroot and mint burghul

2 - 6
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
A Lebanese staple, burghul (ground cooked wheat) is easy to use and adds a nutty flavour to tuna salad.

Ingredients

Chicken stock

1 cup(s), (250ml)

Ground cumin

1 tsp

Burghul

110 g, (2/3 cup)

Olive oil

1 tbs

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Canned tuna in springwater, drained

340 g, (1 x 425g can)

Beetroot, canned in brine, drained

320 g, (baby) quartered (450g can)

Fresh mint

⅓ cup(s)

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Bring stock and cumin to the boil in a small saucepan over high heat. Place burghul, oil, rind and juice in a medium heatproof bowl. Pour over hot stock. Cover with plastic wrap and stand for 15 minutes or until stock is absorbed. Fluff with a fork to separate grains. Season with salt and freshly ground black pepper.
  2. Add tuna, beetroot and mint to burghul mixture. Toss gently to combine. Serve with lemon wedges.

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