Our power-packed trio has lean protein tuna, and bulgur - which provides slow-releasing carbs and fibre to keep you feeling energised, fuller for longer, and completely satisfied. Nutritious chickpeas bring plant-based protein, essential vitamins, and vital minerals to the mix; furthermore, they not only look visually appealing but also taste absolutely delicious, making every bite a delight.
Ingredients (Serves 2)
- 2 Tuna Steaks
- 1 cup Bulgur Wheat
- 3 tbsp olive oil
- 2 tbsp grated lemon zest
- ½ cup lemon juice
- 1 can Chickpeas
- ¼ cup chopped fresh parsley & mint
- 1 medium yellow onion, thinly sliced
- ¼ cup chopped Fresh Dill
- pinch of Sea Salt & freshly ground pepper
Instructions
- Bring a kettle of water to a boil. 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 in 1 tbsp. oil, 2 tsp. lemon zest & juice, salt & pepper. Add chickpeas, parsley, and mint.
- Stir to combine. Set aside. Heat 2 tbsp. oil and 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 and add onion to the pan and cook for about 5 minutes. Return the tuna steaks to the pan, cover, and cook,
flipping once for 3 to 4 minutes per side. Meanwhile, combine dill
- with the remaining 1/4 cup lemon juice and salt & pepper.
- 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.
