The herbed bulghur wheat can be made ahead and set aside while the rest of the meal is being prepared.
1.Bring 2 cups water to a boil. Place bulghur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all water has not been absorbed, drain bulghur in a sieve, then return to dried bowl. Let cool. Using a fork, stir in celery leaves, mint, cilantro, and coriander.
2.Make cherry-tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
3.Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until first side is seared with grill marks, 3 to 4 minutes. Flip tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulghur on the side and cherry-tomato salad spooned on top.
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 42 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 38.2mg | 12 % | |
Sodium 476.1mg | 16 % | |
Potassium 864mg | 23 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 43.3g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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