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Sumac Tuna and Bulgur Tartare with Wild Rocket and Fennel Salad

by Silvena Rowe from Orient Express

Inspired by the traditional kibbeh, this light salad recipe features deliciously fresh sumac tuna. The fish dish embraces fennel, chillies, rocket and radish.

From the book

Silvena Rowe

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.

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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.

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Method

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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