This healthy tuna recipe combines fresh fish, olive oil, lemon juice, fresh herbs and chickpeas. Cooking for two? Flake the two leftover tuna steaks and mix them into the remaining bulgur salad, then serve over lettuce for lunch the next day.
Ask at the seafood counter if your fishmonger can cut 1 lb. of tuna into four 4-oz. steaks.
To make ahead
Prepare bulgur (Step 1) and refrigerate for up to 2 days.
1 tuna steak + 3/4 cup bulgur salad
459 calories; protein 35.9g; carbohydrates 43.2g; dietary fiber 8.2g; sugars 2.1g; fat 16.2g; saturated fat 2.4g; cholesterol 44.2mg; vitamin a iu 689.9IU; vitamin c 26.7mg; folate 102.3mcg; calcium 73.9mg; iron 3.8mg; magnesium 109.9mg; potassium 880.5mg; sodium 556.6mg.