caper and toasted bulgur wheat salad with seared tuna

ingredients:

1. 1 1/2 cup coarse bulgur wheat
2. 2 3/4 cup water
3. 1 tbsp chopped fresh parsley
4. 2 tuna steaks
5. 2 tbsp capers
6. 2 shallots
7. 3 cloves of garlic
8. a pinch of cayenne pepper
9. salt and pepper to taste
10. juice of two lemons
11. 2 cups of tomatoes
12. 3 tbsp olive oil
13. 1 tbsp fresh basil leaves
14. 1 tbsp fresh coriander
15. 3 spring onions

directions:

1. rub the tuna steaks with 1 tbsp of olive oil, set aside.
2. toast the bulgur wheat in a dry frying pan over a medium to high heat, stirring occasionally for 5 to 7 minutes. it should make popping sounds in the pan and brown slightly.
3. add the water to the pan with a pinch of salt and bring to a boil.
4. turn off the heat and leave the bulgur wheat to sit for five minutes.
5. roughly chop parsley, finely chop shallots, juice the lemons, dice the tomatoes
6. rinse and drain the capers.
7. transfer the bulgur wheat to a baking tray and spread out to cool.
8. sprinkle the parsley over the bulgur wheat.
9. in a bowl crush the garlic with a garlic crusher. mix in the capers, shallots, cayenne pepper, lemon juice, olive oil, salt and pepper to taste. 
10. in a serving bowl toss together the cooled bulgur wheat and parsley, tomatoes. stir in the caper, shallot, lemon juice mix.
11. heat a dry griddle pan over a high heat.
12. sear the tuna steaks 2 minutes each side in the griddle pan.
13. finely chop the spring onions and roughly chop basil and coriander.
14. to serve layer the bulgur wheat caper salad, garnish with the spring onions and fresh herbs and top with seared tuna steak.
15. enjoy!