Ingredients
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½ cup bulgur wheat
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3 tbsp olive oil
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2 tbsp grated lemon zest
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½ cup lemon juice
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1 can chickpeas
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¼ cup chopped fresh parsley & mint
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1 medium yellow onion, thinly sliced
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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.
