Grilled Tuna with Cherry Tomato Salad and Herbed Bulgur

Name: Grilled Tuna with Cherry Tomato Salad and Herbed Bulgur
Yield: serves 4
Ingredients: 1 cup bulgur wheat; 1 1/2 teaspoons coarse salt; 1/4 cup loosely packed inner celery leaves, roughly chopped; 1/4 cup loosely packed fresh mint leaves, roughly chopped; 1/4 cup loosely packed fresh cilantro leaves, roughly chopped; 1/4 teaspoon ground coriander; 1/2 pint cherry tomatoes, sliced in half; 2 scallions, thinly sliced into rounds; 2 teaspoons extra-virgin olive oil, plus more for the grill; 3 tablespoons fresh lemon juice; Freshly ground pepper; 4 tuna steaks (each 6 ounces and about 1 inch thick)

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

1 cup bulgur wheat

1 1/2 teaspoons coarse salt

1/4 cup loosely packed inner celery leaves, roughly chopped

1/4 cup loosely packed fresh mint leaves, roughly chopped

1/4 cup loosely packed fresh cilantro leaves, roughly chopped

1/4 teaspoon ground coriander

1/2 pint cherry tomatoes, sliced in half

2 scallions, thinly sliced into rounds

2 teaspoons extra-virgin olive oil, plus more for the grill

3 tablespoons fresh lemon juice

Freshly ground pepper

4 tuna steaks (each 6 ounces and about 1 inch thick)

Preparation

Step 1
Bring 2 cups water to a boil. Place the bulgur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all the water has not been absorbed, drain the bulgur in a sieve, then return it to the dried bowl. Let cool. Using a fork, stir in the celery leaves, mint, cilantro, and coriander.
Step 2
Make the cherry tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
Step 3
Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until the first side is seared with grill marks, 3 to 4 minutes. Flip the tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulgur on the side and cherry tomato salad spooned on top.
FIT TO EAT RECIPE
Step 4
(Per serving)
Step 5
Calories: 340
Step 6
Fat: 5g
Step 7
Cholesterol: 77mg
Step 8
Carbohydrate: 31g
Step 9
Sodium: 781mg
Step 10
Protein: 45g
Step 11
Fiber: 7g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsTuna Fish Seafood Bulgur Rice & Grains Celery Vegetable Cherry Tomato Tomato Mint Herbs & Spices Cilantro Main Dinner Dairy Free Nut Free Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

FIT TO EAT RECIPE

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes