So here’s the newest recipe. The last time I was in Whole Foods their cooking coach, Luke, was talking about this fantastic Tuna Tabouli recipe. There are some important things to note here for those that like healthy food options:
1) Tuna Tongol – less mercury than regular tuna and better for you
2) Tuna Tongol can be purchased at Whole Foods in cans near the produce section
3) You can substitute quinoa for bulgar wheat
Below is the recipe. They were handing this out at Whole Foods in small pita rounds which were delicious. I also think it makes a great lunch or dinner snack – right out of the bowl! You can also find the original recipe here. I opted to omit the celery.
1 cup cooked bulgar wheat (cooked quinoa can be substituted here)
¼ teaspoon salt
½ cup parsley
¼ cup EVOO
2 tablespoons lemon juice
2 stalks celery (optional)
3 green onions, finely chopped
1 7 oz. can Tongol Tuna
Fluff cooked bulgar wheat or quinoa with fork. Add salt, parsley, EVOO, lemon juice, celery, green onions and tuna and toss together. Cover and refrigerate for at least 1 hour, then serve.
Notes from the Host: Bulgur is wheat that has been parboiled, dried, and cracked into small pieces. It comes in fine, medium, and course sizes. Bulgur also cooks very quickly requiring only a thirty minute soak in boiling water. It has more protein, fiber and a lower glycemic index than white rice.
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