Chargrilled tuna with crunchy lemon bulgar salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tuna steaks
- 2 tsp olive oil
SALAD
- 1 lemon, ½ juiced, ½ cut into wedges
- ½ a clove garlic
- ¼ red onion, finely diced
- 2 stalks celery, finely diced
- 8 baby plum tomatoes, diced
- ¼ cucumber, finely diced
- a small bunch flat-leaf parsley, chopped
- 2 tbsp bulgar wheat
Method
- STEP 1
To make the salad, put all the ingredients except the bulgar in a bowl, season really well then toss together. The garlic is there to help flavour the salad without becoming overpowering so discard it before serving.
- STEP 2
Put the bulgar wheat in a bowl and just cover with boiling water. Cover with clingfilm then leave for 20 minutes. Drain really well then tip onto kitchen paper and cool. Add to the salad bowl and toss.
- STEP 3
Heat a griddle pan to very hot. Rub the tuna with oil, season well then griddle for 1-2 minutes per side depending on thickness. Put on a plate and rest for a minute.
- STEP 4
Give the salad one final toss and throw away the garlic. Spoon the salad onto plates then slice the tuna in half and sit on top. Serve with the lemon wedges.
