Advertisement
Ingredients
1 cup bulgur
8 ounces sushi-grade tuna, ground or minced with a sharp knife
1 small bunch cilantro, chopped
¼ cup chopped flat-leaf parsley
Juice and zest of one lemon
1 tablespoon chopped fresh mint
1 teaspoon chopped fresh ginger
1 cup peeled fresh horseradish, passed through a juicer to make ⅓ cup horseradish juice
½ cup full-flavored olive oil
Salt and freshly ground black pepper to taste
2 teaspoons cumin seeds, toasted
1 large seedless cucumber, peeled and cut into ribbons
Nutritional analysis per serving (6 servings)
27 grams carbs; 15 milligrams cholesterol; 318 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 5 grams fiber; 450 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a casserole, boil bulgur in 4 cups water until the wheat is soft but still has some bite.
- Step 2
Drain, then spread on flat surface to cool.
- Step 3
In a large bowl, mix cooled bulgur, tuna, cilantro and parsley.
- Step 4
In another bowl, place lemon juice and zest, mint, ginger, horseradish juice and olive oil. Whisk until well blended.
- Step 5
Pour dressing over bulgur-tuna mixture. Add salt and pepper to taste and stir. Top with toasted cumin seeds and surround with cucumber.
Private Notes