Tuna, green bean & bulgar wheat salad
This Middle-Eastern inspired salad makes a great-tasting lunch.
Bulgur wheat, dry
300 g, trimmed
Tahini paste (Sesame paste)
1 zest(s) of 1, grated
Lemon Juice, Fresh
Tuna in spring water, drained
2 can(s), medium, drained
1 teaspoon(s), level, clear
- Cook the bulgur wheat to pack instructions, then set aside to cool.
- Bring a pan of water to the boil and cook the beans for 2 minutes. Drain and rinse under cold running water to stop them from cooking further. Put the beans in a large bowl with the bulgur wheat and toss together.
- In a separate bowl, whisk together the tahini, lemon zest and juice, honey and 2 tablespoons water, then season to taste.
- Fold the tuna through the beans and bulgur wheat and divide between serving plates. Drizzle with the dressing and serve.
Make this recipe gluten free by swapping the bulgur wheat for the same quantity of quinoa, cooked to pack instructions.