Bulgur and tuna salad

Ingredients

4 servings

• 186 g Saupiquet MSC whole tuna in natural juice
• 200 g bulgur
• 2 celery stalks
• 1/2 red onion
• 1/2 yellow bell pepper
• mint
• young celery (a few leaves)
• mint (a few leaves)
• 2 firm and ripe cherry tomatoes
• 1/2 lemon juice
• 50 g extra virgin olive oil
• 1 hot chili pepper
• salt to taste
• olive oil

Steps

1. 1

   Place the bulgur in a saucepan, cover with 1 cup of water and a pinch of salt, and bring to a boil. Cook until all the water has been absorbed, remove from heat, and let cool. Season with olive oil, lemon juice, and finely chopped chili.

2. 2

   Peel and dice the cherry tomatoes. Chop the onion, yellow bell pepper, celery, and mint, and divide the parsley into small sprigs.

3. 3

   Add the crumbled tuna to the bulgur and top with the vegetables and herbs. Mix gently, serve, and enjoy this fresh and fragrant recipe.