How to make
The bulgur is boiled for 8 minutes in water in a ratio of 1:2. If you use the finer one, you just need to steam it in the same proportion of water and leave it to soak it up.
Pour the cooled bulgur with the lemon juice (you don't have to add all the juice, if the citrus is big, adjust the taste) and olive oil.
The onion is cut into small cubes, use fresher, not very old one and a variety that is not spicy, but rather sweet.
Strain the tuna from the liquid or fat in the tin.
Mix the bulgur with the slightly crumbled fish, the onion, the fresh leaves (if they are large, tear them) and season the salad with salt, black pepper and more lemon juice and olive oil, if necessary.
Serve it chilled, garnished with black olives.
Enjoy your meal!
