Tabbouleh with warm tuna

Ingredients for 2 servings:

• 2 bunch parsley, flat
• 2 large tomatoes or several small ones
• 1 lemon(s) or lemon juice
• 1 large onion(s)
• 4 tbsp vegetable oil
• salt and pepper
• 3 tbsp bulgur, optional
• 1 eggplant(s)
• ½ bell pepper(s), green
• 1 can of tuna
• Cheese, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Arabic salad with variations

For the tabbouleh (Lebanese) salad, wash the parsley and chop very finely. Dice the tomatoes and onion and add to the parsley. Add salt, pepper, lemon juice, and oil. You can adjust the quantity of ingredients to your own taste, but the salad should be moist, so add plenty of oil and juice! If you like, you can also add grape juice; I leave it out. If you can find burghul (bulgur) at your local oriental store, let about three heaped tablespoons of it dissolve in lukewarm water and then add it to the salad. Tabbouleh tastes great with flatbread and, of course, with Arabic bread (unfortunately, it’s difficult to impossible to find in Germany). Now for a variation: Chop the eggplant and bell peppers and fry them in a pan. Finally, add the tabbouleh salad, as well as the fish, and heat briefly. If you like, you can sprinkle some grated cheese on top before serving.