Bulgur and Tuna Salad

Preparation

1. Place the bulgur in a saucepan with an equal amount of water and a little salt. Bring to a boil and cook until all water is absorbed. Remove from heat, let cool, then season with olive oil, lemon juice, and finely chopped hot pepper (or red pepper flakes). Note: If using quinoa, cook according to package directions. If using couscous, follow package instructions for preparation.
2. Peel the tomatoes and cut the flesh into small cubes. Finely dice the red onion, yellow bell pepper, and celery. Chop the mint and parsley into small pieces.
3. Add the flaked tuna to the seasoned bulgur and mix in all the prepared vegetables and herbs. Toss everything carefully and serve immediately for a fresh, fragrant dish.