Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*Selected 9 month plans. Ends 28/09/23. See offer terms.
Join now
Get your first 3 months FREE*
Join now
Photo of Tuna, baby beetroot and mint burghul by WW

Tuna, baby beetroot and mint burghul

4
Points®
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, dry

110 g, (2/3 cup)

Olive oil

1 tbs

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Tuna, canned 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.

You might like

You might like