"Tabbouleh" with tuna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 218.2
- Total Fat: 9.6 g
- Cholesterol: 15.6 mg
- Sodium: 433.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 3.3 g
- Protein: 12.3 g
View full nutritional breakdown of "Tabbouleh" with tuna calories by ingredient
Introduction
I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.
Also, given how many veggies are in this, I count it as 1 serving, but that's your call. I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).
This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.
Also, given how many veggies are in this, I count it as 1 serving, but that's your call.
Number of Servings: 8
Ingredients
-
1 cup quinoa, rinsed thoroughly
Water
10 scallions, white bulbs only, sliced thin
2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
10 radishes, sliced thin
2 carrot, grated
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
2 cans solid white tuna packed in water
4 tablespoon(s) olive oil
1/2 cups lemon juice (from 3 lemons)
1 teaspoons salt
1/2 teaspoons fresh-ground black pepper
Directions
Prepare quinoa according to package instructions.
When the quinoa is cool, stir in the scallions, cucumber, radishes, carrot, parsley and mint.
Add the tuna, the olive oil, lemon juice, salt and pepper. Mix gently to combine.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the quinoa, the flavors marry. Try some the next day.
You can use tuna in oil, but then use the oil from that and take out 2 tbsp of added oil.
1 serving= about 2 cups.
Number of Servings: 8
When the quinoa is cool, stir in the scallions, cucumber, radishes, carrot, parsley and mint.
Add the tuna, the olive oil, lemon juice, salt and pepper. Mix gently to combine.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the quinoa, the flavors marry. Try some the next day.
You can use tuna in oil, but then use the oil from that and take out 2 tbsp of added oil.
1 serving= about 2 cups.
Number of Servings: 8