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Epicurious

Grilled Tuna with Cherry Tomato Salad and Herbed Bulgur

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

  1. 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.

  2. 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.
TagsTunaFishSeafoodBulgurRice & GrainsCeleryVegetableCherry TomatoTomatoMintHerbs & SpicesCilantroMainDinnerDairy FreeNut FreeGrillingCookbooks
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