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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Moroccan Tuna Tabboulah Recipe

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This recipe for Moroccan Tuna Tabboulah is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. bulghur (cracked wheat)
2 c. water
2 chicken bouillon cubes
1 bunch scallions, sliced
1/2 c. fresh parsley, chopped
2 tbsp. fresh mint, chopped
1/4 c. lemon juice
3 tbsp. salad oil
1 tsp. salt
1/4 tsp. pepper
2 - 6 1/2 oz. cans tuna in vegetable oil
Directions:
Directions:
Heat water to boiling dissolve bouillon in water and pour over bulghur. Let stand 1 to 2 hours until liquid is absorbed.

Stir in final 8 ingredients. Cover and chill for several hours.

When ready to serve, pile tuna mixture on platter and surround with tomato wedges, cucumbers and black olives. Serve with multi-grain crackers such as Wheatsworth.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Wonderful hot weather light main course.

 

 

 

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