Sumac Tuna and Bulgur Tartare with Wild Rocket and Fennel Salad
This is a light version of the traditional lamb kibbeh, which is a common street food all over the Eastern Mediterranean. There are hundreds of kibbeh recipes and almost every village has its own. Here I have substituted fresh tuna for the lamb. To serve the tartare you’ll need a cutting ring.
|For the tartare:|
|60g||fine bulgur wheat|
|300g||fresh tuna, finely chopped|
|1||red onion, finely chopped|
|¼ tsp||cayenne pepper|
|¼ tsp||ground chilli|
|2 tsp||small capers, well rinsed|
|For the salad:|
|1||small fennel bulb, finely sliced|
|4||pink radishes, finely sliced|
|3 tbsp||olive oil|
|4 tbsp||lemon juice|
|3-4 tbsp||olive oil|
You will need a cutting ring.
To make the tartare:
Boil the water in a pan, then drop in the bulgur wheat and remove from the heat. Allow to stand for 8-10 minutes. Place the bulgur in a cloth and twist until squeezed dry, then put it in to a bowl. Mix in the tuna, red onion, cayenne pepper, sumac, chilli and capers. Season to taste.
To make the salad:
Toss the rocket, fennel and radishes with the olive oil and lemon juice, and season to taste.
Place a cutting ring in the middle of a serving plate. Fill with the tuna and bulgur tartare, smooth the top and remove the ring. Top with a small handful of the wild rocket and fennel salad, sprinkle with sumac and drizzle with olive oil.