Sumac Tuna and Bulgur Tartare with Wild Rocket and Fennel Salad
Introduction
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.
Ingredients
| For the tartare: | |
| 200ml | water |
| 60g | fine bulgur wheat |
| 300g | fresh tuna, finely chopped |
| 1 | red onion, finely chopped |
| ¼ tsp | cayenne pepper |
| ½ tsp | sumac |
| ¼ tsp | ground chilli |
| 2 tsp | small capers, well rinsed |
| For the salad: | |
| 150g | wild rocket |
| 1 | small fennel bulb, finely sliced |
| 4 | pink radishes, finely sliced |
| 3 tbsp | olive oil |
| 4 tbsp | lemon juice |
| To serve: | |
| ½ tsp | sumac |
| 3-4 tbsp | olive oil |
Essential kit
You will need a cutting ring.
Instructions
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.
To serve:
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.
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