Bulghur salad with tuna, capers and lemon

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