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Tabbouleh with Tuna

1 cup bulgur
2 cups water
6 Scallions, white bulbs only, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1 carrot, grated
1/4 cup chopped fresh Parsley
1/4 cup chopped fresh Mint
1 6-ounce can tuna packed in oil
2 tablespoons Olive oil
1/3 cup lemon juice (from 2 lemons)
3/4 teaspoon Salt
1/4 teaspoon fresh-ground black pepper

In a small saucepan, combine the bulgur and the water. Bring to a boil over high heat. Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes. Drain and transfer to a medium bowl to cool.

When the bulgur is cool, stir in the Scallions, cucumber, carrot, Parsley, and mint. Add the tuna with its oil, the Olive oil, lemon juice, Salt, and pepper. Mix gently to combine.

To cook the bulgur traditionally, put it in a bowl, pour boiling water over it, let it soak for about thirty minutes, and drain. The texture will be a bit firmer.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the bulgur, the flavors marry. Try some the next day.