• For the Dressing

  • 1 lemon, juiced and zested

  • 1/4 cup olive oil

  • 1 tablespoon Dijon mustard

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • For the Salad

  • 16 ounces green beans, tops trimmed

  • 1 can tuna

  • 1 small jar capers, drained

  • 1 red onion, halved and thinly sliced

  • 1/2 cup Kalamata olives, pitted

  • 1/2 cup sun-dried tomatoes, sliced

  • 1/4 cup chopped parsley

  • 1 cucumber, sliced into half moons

  • 1 cup bulgur

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • 6 whole wheat pitas


  • 1.

    Steam beans in a stovetop steamer or microwave for 2 minutes, until bright green and slightly tender. Meanwhile pour 2 cups of lightly salted boiling water over the bulgar and cover tightly with plastic wrap. Let rest for 20-30 minutes, until all the liquid has been absorbed and the bulgur softens.

  • 2.

    Toss the green beans, tuna, capers, red onion, olives, sun-dried tomatoes, parsley and cucumber into a large bowl. Add the bulgur and dressing and toss well. Serve in a large festive bowl or roll into pitas.

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