Tuna balls with tabbouleh salad 

Nothing speaks louder about Lebanese identity than tabbouleh. It’s the staple dish and most locals will eat it at least once a week.

Traditional tabbouleh is made with a great deal of chopped parsley and smaller amounts of burgul, green onion and mint and it’s seasoned with a lemon-olive mix. In this tuna balls with tabbouleh recipe the clean and fresh taste of the salad compliments the tuna balls.

To make sure the salad doesn’t become soggy, keep your vegetables and herbs as dry as possible before adding it to the salad.

SERVINGS
4
ACTIVE TIME
15 MINUTES
TOTAL TIME
30 MINUTES
LEVEL
EASY

INGREDIENTS

FOR THE TUNA BALLS
2 tins tuna, strained
1/2 red onion, finely chopped
1 handful parsley, chopped
1 lemon rind, finely grated
1 egg
½ cup breadcrumbs
Salt, to taste
Black pepper to taste
Vegetable oil, to fry

FOR THE SALAD
3/4 cup burgul wheat
3 medium tomatoes, seeded and finely chopped
3 cups parsley, wash and well-dried and finely chopped
3 green onions, finely chopped
1/2 cup mint, finely chopped
1 clove garlic, crushed
¼ cup lemon juice
½ cup olive oil

FOR THE DRESSING
2 tablespoons olive oil
1/3 cup lemon juice
1 teaspoon Italian herbs

METHOD

Prepare all your ingredients.

Mix all the tuna ingredients together in a medium bowl. Shape mixture into 3cm balls, cover and put them in the fridge for 25 minutes.

Meanwhile, make your tabbouleh salad. Place burgul in a bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out water with a metal spoon. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur, drizzle with the dressng and season with salt and black pepper. Mix gently.
Heat a dash of oil in a large frying pan and fry the tuna balls until brown all over. Remove from the heat and serve with the tabbouleh salad.

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