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Gallery Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur Credit: James Baigrie Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 cup bulghur wheat 1 1/2 teaspoons coarse salt 1/4 cup loosely packed inner celery leaves, roughly chopped 1/4 cup loosely packed fresh mint leaves, roughly chopped 1/4 cup loosely packed fresh cilantro leaves, roughly chopped 1/4 teaspoon ground coriander 1/2 pint cherry tomatoes, sliced in half 2 scallions, thinly sliced into rounds 2 teaspoons extra-virgin olive oil, plus more for grill 3 tablespoons freshly squeezed lemon juice Freshly ground pepper 4 tuna steaks (each 6 ounces and about 1 inch thick)
Gallery Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur Credit: James Baigrie
Recipe Summary Servings: 4
Gallery
Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur Credit: James Baigrie
Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur
Credit: James Baigrie
Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup bulghur wheat 1 1/2 teaspoons coarse salt 1/4 cup loosely packed inner celery leaves, roughly chopped 1/4 cup loosely packed fresh mint leaves, roughly chopped 1/4 cup loosely packed fresh cilantro leaves, roughly chopped 1/4 teaspoon ground coriander 1/2 pint cherry tomatoes, sliced in half 2 scallions, thinly sliced into rounds 2 teaspoons extra-virgin olive oil, plus more for grill 3 tablespoons freshly squeezed lemon juice Freshly ground pepper 4 tuna steaks (each 6 ounces and about 1 inch thick)
Directions
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.
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.
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.
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1
All Reviews for Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
