|Bulgur wheat||1 Cup (16 tbs) (Cracked Wheat)|
|Water||2 Cup (32 tbs)|
|Chicken bouillon cubes/Vegetable bouillon cubes||2|
|Scallions||1 Bunch (100 gm), sliced|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Chopped mint||2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Corn oil||3 Tablespoon|
|Canned tuna||14 Ounce, packed in vegetable oil|
|Tomatoes||2 , cut into wedges|
|Pitted ripe olives||10 , sliced|
|Yogurt dressing||1 Cup (16 tbs)|
Place bulgur in medium-size bowl.
Heat water and bouillon cubes to boiling.
Pour bouillon over bulgur.
Let stand 1 to 2 hours, until liquid is absorbed.
Stir in scallions, parsley, mint, lemon juice, oil, salt, pepper and tuna.
Cover and chill for several hours.
To serve, pile tuna mixture on platter; surround with tomato wedges, cucumber and black olives.
Serve with romaine leaves and Yogurt Dressing