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Peju Kitchen > Recipes > Blue-Nose Tuna with Heirloom Tomato Tabbouleh

Blue-Nose Tuna with Heirloom Tomato Tabbouleh



Blue-Nose Tuna with Heirloom Tomato Tabbouleh Salad and Marinated Fennel

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Yield: 2 servings

For The Tuna

Ingredients   Amount
• Tuna Loin Steaks
• Olive Oil
• Salt & Pepper
  2-4 oz.


For The Tabbouleh

Ingredients   Amount
• Bulgar Wheat
• Parsley (chopped)
• Mint (chopped)
• Lemon (juiced)
• Heirloom Tomato (chopped)
• Onion
• Olive Oil
• Salt & Pepper
  1 cup
½ bunch
¼ bunch
2 tbsp.


  1. Boil a quart of water. Once boiling, turn off heat and soak the bulgar wheat for 15 minutes to allow the wheat to absorb the water.
  2. Drain off water and allow bulgar wheat to dry.
  3. Prepare the rest of the ingredients in a medium mixing bowl, add the bulgar wheat and toss to incorporate the ingredients.
  4. Refrigerate for an hour before serving to allow flavors to meld.

For The Marinated Fennel

Ingredients   Amount
• Fennel Bulbs (shaved)
• Lemon
• Sugar
• Olive Oil
• Cracked Pepper
1 tbsp.
1/3 cup


  1. Toss the fennel in the marinade and set for 8 hours, season and serve.
  2. Prepare the marinade in a non-reactive container.     
  3. Quarter the fennel bulbs and remove the core.
  4. Slice the fennel very thinly and toss in the marinade.   
  5. All ow to marinade for 2-3 hours.     
  6. Season before serving.


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