Arabic Tuna Salad

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Serves 4

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
320g yogurt
20g smashed pistachio nuts
Tahini to serve, optional

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