Blue-Nose Tuna with Heirloom Tomato Tabbouleh
 |
Blue-Nose Tuna with Heirloom Tomato Tabbouleh Salad and Marinated Fennel Download Recipe > For The Tuna
For The Tabbouleh
|
| Ingredients | Amount | |
|---|---|---|
| • Bulgar Wheat • Parsley (chopped) • Mint (chopped) • Lemon (juiced) • Heirloom Tomato (chopped) • Onion • Olive Oil • Salt & Pepper |
1 cup ½ bunch ¼ bunch 1 1 1 2 tbsp. |
Method
- Boil a quart of water. Once boiling, turn off heat and soak the bulgar wheat for 15 minutes to allow the wheat to absorb the water.
- Drain off water and allow bulgar wheat to dry.
- Prepare the rest of the ingredients in a medium mixing bowl, add the bulgar wheat and toss to incorporate the ingredients.
- Refrigerate for an hour before serving to allow flavors to meld.
For The Marinated Fennel
| Ingredients | Amount | |
|---|---|---|
| • Fennel Bulbs (shaved) • Lemon • Sugar • Olive Oil • Cracked Pepper |
2 1 1 tbsp. 1/3 cup |
Method
- Toss the fennel in the marinade and set for 8 hours, season and serve.
- Prepare the marinade in a non-reactive container.
- Quarter the fennel bulbs and remove the core.
- Slice the fennel very thinly and toss in the marinade.
- All ow to marinade for 2-3 hours.
- Season before serving.
