100g bulghur wheat
water
9oz / 250g canned tuna
1/2 lemon
2 tsbp capers
2 tbsp olives, pitted and chopped
handful of parsley leaves, finely chopped
2tbsp plus 1 tsp olive oil
Place the bulghur in a microwave steamer with 24fl oz / 750ml water. Steam until soft, about 10-15 minutes. Cool under cold running water and drain. Add 1 tsp oil to keep the grains well separate. Squeeze the juice of half a lemon and add to the bulghur. Drain the tuna, break it into pieces and add it to the bulghur together with the olives, parsley and capers. Add 2 tbsp olive oil and season with salt and pepper. Chill in the fridge and definitely carry in a food cooler, especially if the weather is hot.
Recommended wine
Jardins de Mailis Jurancon 2004 ? Oddbins
Tasting notes:
A flinty, mineral nose wit fresh and lively citrus fruit flavours that dance across the palate, the whole underpinned by cleansing acidity
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The sounds of spring and stained glass in an Arts-and-Crafts masterpiece in DorsetWith 35 acres, more than 10 bedrooms, a swimming pool and tennis court, Winterfield has it all.
