Sicilian Tuna Bulgur Salad | Italian High-Protein Grain Bowl

Measure the bulgur into a heatproof bowl, add a pinch of salt, and pour twice the amount (approx. 400 ml) of boiling water over it. Cover with a plate and let it soften completely for 15 minutes, then fluff it with a fork and let it cool to room temperature.

While the bulgur is softening, halve or quarter the cherry tomatoes, slice the red onion into thin half-moons, slice the olives into rings, and finely chop the fresh parsley.

In a small bowl, whisk together the extra virgin olive oil, freshly squeezed juice and finely grated zest of the organic lemon, the drained capers, and salt and freshly ground black pepper to taste.