Learn how to make Tuna Tabbouleh Salad, one of Rita's recipes for nonperishable foods for food drives.

Tuna Tabbouleh Salad


  • 1 cup water
  • ¾ cup uncooked fine-grain bulgur wheat
  • 1 teaspoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup yellow and red cherry tomatoes, halved
  • 1 cup peeled, seeded and chopped cucumber
  • ¼ cup finely chopped red onion
  • 3 (5-ounce) cans white albacore tuna, packed in water, drained and flaked
  • ½ cup chopped flat-leaf parsley
  • 4 cups watercress, with tough stems removed


  1. Place water in saucepan. Bring to a boil. Remove from heat and add bulgur. Cover and let stand 15 minutes. Place bulgur in fine mesh sieve under cold water; shake off excess water.
  2. In large bowl whisk together lemon zest, lemon juice, garlic, salt and pepper. Slowly whisk in the olive oil.
  3. Add tomatoes, cucumber, onion and bulgur to the dressing; stir to combine. Gently stir in tuna and parsley.
  4. Arrange watercress on 4 serving plates; divide the tuna salad evenly between the plates.