Photo: Kang Kim; Styling: Tiziana Agnello
Serves 1

How to Make It

Step 1

Combine 2 teaspoons olive oil with 1/2 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon fresh lemon juice, and a dash of pepper. Toss dressing with 2/3 cup cooked bulgur.

Step 2

Add 1/2 cup steamed haricot verts, 6 cherry tomatoes, halved, 3 chopped kalamata olives, 1 tablespoon chopped red onion, and 2 1/2 ounces sustainable oil-packed albacore tuna, drained. Toss gently to coat. 

Step 3

Serve over 1 cup fresh arugula, sprinkle with fresh parsley.

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