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.
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