“I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)”
- Ready In:
- 10mins
- Ingredients:
- 9
-
2
(160 g) cans tuna in olive oil
-
75
g chopped flat leaf parsley
-
1 1⁄2
teaspoons thyme
-
3
stalks green onions
-
2 -3
ripe tomatoes, seeded and chopped
-
1⁄2
cup chopped olive
-
1
lemon
-
1⁄2
cup olive oil
-
1⁄2
teaspoon salt
directions
- Squeeze out excess oil from the tuna.
- Flake the tuna.
- Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
- Mix the olive oil with the juice from the lemon until somewhat thickened.
- Pour this over the tuna and the other ingredients.
- Blend it all with a fork.
- Adjust seasonings if necessary.
- Chill for at least an hour.
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