This healthy tuna recipe combines fresh fish, olive oil, lemon juice, fresh herbs and chickpeas.
Place bulgur in a large heatproof bowl.
Add boiling water to cover by 2 inches.
Let stand for 30 minutes.
Drain any excess water.
Mix the bulgur with 2 Tbsp.
oil, 2 tsp.
lemon zest, 1/4 cup lemon juice, 1/4 tsp.
salt, and pepper.
Add chickpeas, parsley, and mint; stir to combine.
Heat the remaining 2 Tbsp.
oil in a large skillet over medium-high heat.
Add tuna steaks and sear until lightly browned on one side, 2 to 3 minutes.
Flip the tuna and cook until lightly browned on the other side.
Transfer to a plate.
Reduce heat to medium.
Add onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
Reduce heat to medium-low.
Meanwhile, combine dill with the remaining 1/4 cup lemon juice and 1/4 tsp.
salt in a small bowl.
Transfer the tuna to a serving platter.
Spoon the onions over the tuna and drizzle with the lemon juice-dill mixture.
Sprinkle with the remaining 2 tsp.
lemon zest and serve with the bulgur salad.
Tip
Ask at the seafood counter if your fishmonger can cut 1 lb.
of tuna into four 4-oz.
To make ahead
Prepare bulgur (Step 1) and refrigerate for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
