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
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.