• Fast

Ingredients

1. 1 cup bulgur
2. 2 cups water
3. 6 scallions, white bulbs only, sliced thin
4. 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
5. 6 radishes, sliced thin
6. 1 carrot, grated
7. 1/4 cup chopped fresh parsley
8. 1/4 cup chopped fresh mint
9. 1 6-ounce can tuna packed in oil
10. 2 tablespoons olive oil
11. 1/3 cup lemon juice (from 2 lemons)
12. 3/4 teaspoon salt
13. 1/4 teaspoon fresh-ground black pepper

Directions

1. In a small saucepan, combine the bulgur and the water. Bring to a boil over high heat. Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes. Drain and transfer to a medium bowl to cool.
2. When the bulgur is cool, stir in the scallions, cucumber, radishes, carrot, parsley, and mint. Add the tuna with its oil, the olive oil, lemon juice, salt, and pepper. Mix gently to combine.

Notes

Tabbouleh Tips:
• To cook the bulgur traditionally, put it in a bowl, pour boiling water over it, let it soak for about thirty minutes, and drain. The texture will be a bit firmer.
• The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the bulgur, the flavors marry. Try some the next day.
• Be sure to use the oil from the tuna. If you don't, you'll need to add another tablespoon and a half of olive oil.