Todd English's Tuna Tabbouleh

• 1 cup bulgur
• 8 ounces sushi-grade tuna, ground or minced with a sharp knife
• 1 small bunch cilantro, chopped
• 1/4 cup chopped flat-leaf parsley
• Juice and zest of one lemon
• 1 tablespoon chopped fresh mint
• 1 teaspoon chopped fresh ginger
• 1 cup peeled fresh horseradish, passed through a juicer to make 1/3 cup horseradish juice
• 1/2 cup full-flavored olive oil
• Salt and freshly ground black pepper to taste
• 2 teaspoons cumin seeds, toasted
• 1 large seedless cucumber, peeled and cut into ribbons

1. In a casserole, boil bulgur in 4 cups water until the wheat is soft but still has some bite.
2. Drain, then spread on flat surface to cool.
3. In a large bowl, mix cooled bulgur, tuna, cilantro and parsley.
4. In another bowl, place lemon juice and zest, mint, ginger, horseradish juice and olive oil.
5. Whisk until well blended.
6. Pour dressing over bulgur-tuna mixture.
7. Add salt and pepper to taste and stir.
8. Top with toasted cumin seeds and surround with cucumber.

bulgur, tuna, cilantro, flatleaf, lemon, fresh mint, fresh ginger, fresh horseradish, fullflavored olive oil, salt, cumin seeds, cucumber

Taken from cooking.nytimes.com/recipes/4342 (may not work)