This refreshing tuna salad is such a brilliant summer dish. Made from bulgur, courgette and herbs, the base of the salad is really easy to through together. I love the preserved lemon dressing its fragrant and sharp and brings everything together beautifully. If you get incredible tune, you can also serve it raw, finely chopped, almost like a ceviche. It’s delicious but only worth doing if you get sushi grade tuna.
- Cook the bulgur in a pan of boiling water for around 8-10 minutes until tender. Drain and refresh under the cold tap and then drain again thoroughly.
- To make the dressing, whisk the preserved lemon together with half the oil, lemon juice, sumac, chilli, sugar and a good pinch of salt together.
- Squeeze the excess moisture out the courgettes in a clean cloth or in small batches between your hands and then chuck it into a mixing bowl. Add the bulgur, mint, dill and pomegranate seeds. Pour int the dressing and mix together.
- Heat a griddle pan over a high heat and rub the remaining oil over the tuna. Season with salt and then sear for 1-2 minutes a side until you have lovely griddle marks and the middle is still pink. Remove from the pan and finely slice.
- Swirl the yogurt onto a serving dish and top with the bulgur. Arrange the tuna over the top and scatter over the pistachio nuts. Serve immediately with a drizzle of tahini if using.
120g bulgur wheat
½ a preserved lemon, finely chopped
4 tbsp olive oil
The juice of a lemon
1 tsp sumac
½ a red chilli, deseeded and finely chopped
1 tsp sugar
1 courgette, grated
A large handful of finely chopped mint leaves
A large handful of finely chopped dill
80g pomegranate seeds
4 tuna steaks, around 120g each
20g smashed pistachio nuts
Tahini to serve, optional