Do you have nervous tendencies? I certainly do. And this week my nervous tendencies are at an all time high. You see next week I’m going to be on television; I mean, it’s just breakfast television- but still. I’ve never been on television; except for the time I was interviewed at a music festival while slightly inebriated, so I would definitely consider this my first appearance.

I’ve always been told that I should be on TV; but the actuality of it looming has me very nervous- to say the least. And when I’m nervous, I eat. Which does not bode well considering the camera adds ten pounds. Oh yeah, did I mention that I regress into a teenage girl, paranoid about her weight when I get nervous? That’s my candid admission for the month.

But I digress. I eat when I’m nervous, A LOT. So you can well imagine that I’ve been cooking a lot too. At times like these I tend to up my fiber intake, so that I feel fuller faster and longer; which is why bulgur wheat has found itself into many of my meals as of late.

But alas friends, today will be a short post; where I beg you to make this dish, because it’s delicious, filling and brimming with fiber. Now, if you’ll excuse me, I must get back to practicing in my bathroom mirror.

Bulgur Wheat and Tuna Salad

Serves 3

½ cup bulgur wheat, cooked according to package instructions

1-170g can tuna, packed in water

3 tbsp fresh chives

12 mint leaves

¼ tsp red chili flakes

3 tbsp olive oil

1 tbsp grey poupon mustard

1 tbsp white wine vinegar

¼ tsp salt

1 tbsp Greek yogurt

½ English cucumber, diced

In a blender, combine all ingredients except the tuna, cucumber and bulgur wheat; blend until smooth. In a bowl toss the tuna, bulgur and cucumber with the chive/mint dressing. Serve solo, or between two pieces of bread.