Tuna Harissa Bulgur Bowl

Ingredients

• 180 g tuna in water, drained
• 180 g cooked bulgur
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Drain the 180 g tuna well and flake it with a fork.
2. Pour 1½ times its volume of boiling water over about 65 g dry bulgur, cover for 10–15 minutes and fluff with a fork — about 180 g cooked.
3. Mix with a little harissa, lemon juice and chopped parsley. No cooking needed — chill until you eat.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked bulgur first, the Tuna Harissa on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.