Preparation
Bulgur is treated wheat, used by ancient Babylonian people and typical of the Turkish and Middle Eastern cuisine: it is not particularly common in our countries, even though recently it can be easily found in several supermarkets and ethnic or organic shops.
Place bulgur and water in a saucepan and cook over medium heat for 7 minutes.
Turn off the fire, cover the saucepan with a lid and wait for the wheat to deflate, then crumble it with a fork and oil.
With a mezzaluna knife, mince parsley and mint, add to the bulgur together with the lemon juice and peel, complete with radish and almonds and finish with tuna fillets in organic oil.
