-
½ cup bulgur
-
¼ cup extra-virgin olive oil, divided
-
4 teaspoons grated lemon zest, divided
-
½ cup lemon juice, divided
-
½ teaspoon salt, divided
-
¼ teaspoon ground pepper
-
1 (15 ounce) can no-salt-added chickpeas
-
¼ cup chopped fresh Italian parsley
-
¼ cup chopped fresh mint
-
1 pound tuna, cut into 4 steaks (see Tip)
-
1 medium yellow onion, thinly sliced
-
¼ cup chopped fresh dill
Seared Tuna with Bulgur & Chickpea Salad
This healthy tuna recipe combines fresh fish, olive oil, lemon juice, fresh herbs and chickpeas. Cooking for two? Flake the two leftover tuna steaks and mix them into the remaining bulgur salad, then serve over lettuce for lunch the next day.
Nutrition Information
136
Calories
18g
Carbohydrates
7g
Protein
480mg
Potassium
4g
Fiber
4g
Sugar
You May Also Like
Creamy Chicken Pasta with Brussels Sprouts & Artichokes
The creamy white wine–garlic sauce brings together artichokes and shaved Brussels sprouts with nut...
Rigatoni Amatriciana
Created by chef Fabio Viviani of Siena Tavern in Chicago, this Amatriciana sauce is a classic of mod...
Lamb & Spinach One Pot Pasta
A few stirs with a wooden spoon and only one pot--that's all you need for this quick weeknight pasta...