Thursday, 6 January 2011
Recipe: Bulgar Wheat with Tuna and Egg
1 cup bulgar wheat
2 cups chicken stock
1/4 red onion, peeled and finely chopped
1 roasted red pepper, finely chopped
1 tbsp sweetcorn
1 small carrot, peeled and grated
14 black olives
1 tin tuna, drained
2 hard boiled eggs
1/2 tsp basil
1/2 tsp garlic salt
splash lemon juice
salt and pepper
Put the bulgar wheat and chicken stock in a saucepan and bring to the boil. Simmer for 10 mins then turn off the heat and leave the saucepan in a warm place.
Meanwhile in a large bowl mix together the chopped onion, chopped roasted red pepper, grated carrot, sweetcorn, and 6 of the black olives, which have had the pips removed and roughly chopped.
Add the bulgar to the bowl and mix everything together. Add the basil, garlic salt, a splash of vinegar and lemon juice and season with salt and pepper.
Now either plate up onto one large plate or two smaller ones.
Place the tuna on top and decorate with the hard boiled eggs, quartered, and the remainder of the olives.
Drizzle over some olive oil.