Tuna, baby beetroot and mint burghul
1 cup(s), (250ml)
110 g, (2/3 cup)
Fresh lemon rind
2 tsp, finely grated
Tuna, canned in springwater, drained
340 g, (1 x 425g can)
Beetroot, canned in brine, drained
320 g, (baby) quartered (450g can)
1 medium, cut into wedges
- 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.
- Add tuna, beetroot and mint to burghul mixture. Toss gently to combine. Serve with lemon wedges.