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Tuna bulgur salad

  • 100 g Mayonnaise
    • 1/4 t Medium-Grain Salt
    • 1 t Dijon Mustard
    • 1 t Hot Sauce
    • 2 t Lemon Juice
    • 1 t White Wine Vinegar
    • 2 t Dried Dill Leaves
    • 1/4 t Dried Marjoram Leaves
    • 1/4 t Dried Oregano Leaves
    • 1/4 t Dried Thyme Leaves
    • 1/4 t Garlic Powder
  • 200 g Canned Tuna
  • 200 g Dry Pearl Barley, cooked
  • 300 g Frozen Corn Kernels
  • 300 g Frozen Green Peas
  1. Mix base. Combine mayonnaise and seasonings, and whisk until smooth. Mix in tuna and barley until evenly coated. Mix in frozen corn and green peas until just combined.
  2. Chill at least 8 hours.