Seared Tuna with Bulgur & Chickpea Salad
This healthy tuna recipe combines fresh fish, olive oil, lemon juice, fresh herbs and chickpeas. Cooking for two? Flake the two leftover tuna steaks and mix them into the remaining bulgur salad, then serve over lettuce for lunch the next day.
Ingredients
- ½ cup bulgur
- ¼ cup extra-virgin olive oil, divided
- 4 teaspoons grated lemon zest, divided
- ½ cup lemon juice, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 1 (15 ounce) can no-salt-added chickpeas
- ¼ cup chopped fresh italian parsley
- ¼ cup chopped fresh mint
- 1 pound tuna, cut into 4 steaks (see tip)
- 1 medium yellow onion, thinly sliced
- ¼ cup chopped fresh dill
Directions
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