Tabbouleh with Tuna

• 1 cup bulgur
• 2 cups water
• 6 scallions, white bulbs only, sliced thin
• 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
• 6 radishes, sliced thin
• 1 carrot, grated
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 6-ounce can tuna packed in oil
• 2 tablespoons olive oil
• 1/3 cup lemon juice (from 2 lemons)
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper

1. In a small saucepan, combine the bulgur and the water.
2. Bring to a boil over high heat.
3. Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes.
4. Drain and transfer to a medium bowl to cool.
5. When the bulgur is cool, stir in the scallions, cucumber, radishes, carrot, parsley, and mint.
6. Add the tuna with its oil, the olive oil, lemon juice, salt, and pepper.
7. Mix gently to combine.

bulgur, water, scallions, cucumber, radishes, carrot, parsley, fresh mint, tuna, olive oil, lemon juice, salt, freshground black pepper

Taken from www.foodandwine.com/recipes/tabbouleh-tuna (may not work)