Brussel Sprouts Tuna Salad with Bulgur Wheat

Brussel Sprouts Tuna Salad with Bulgur Wheat

This dairy free, nutritious Brussel Sprouts Tuna Salad with Bulgur Wheat makes a satisfying lunch, perfect to eat at home or take to work .
Course Lunch, Salad
Cuisine International
Keyword brussels sprouts, bulgur wheat, salad, tuna
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author Monika Dabrowski


  • 160 g brussels sprouts shredded or thinly sliced
  • 1.5 x 160 g tin tuna, drained, mashed up or shredded
  • 1/3 cup bulgur wheat
  • 80 g gherkins/dill pickles sliced or finely chopped
  • 1 small red onion thinly sliced or finely chopped
  • 1 papaya peeled, deseeded, thinly sliced
  • 4 tablespoons vegetable oil I used cold pressed rapeseed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2.5 tablespoons lemon juice
  • 3 tablespoons orange juice
  • Sea salt and pepper to taste


  • Put the bulgur wheat in a bowl, add boiling water (approx. 1 portion of bulgur to 2 portions of water), cover and leave to rehydrate for about 15 minutes. Drain any excess water.
  • In a bowl combine the dressing ingredients: oil, mustard, honey, lemon and orange juice. Stir and set aside.
  • Combine the bulgur wheat (once cooled) with the rest of the salad ingredients, season to taste, pour over the dressing and refrigerate overnight (for best results).


Preparation time includes the time needed to rehydrate the bulgur wheat


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg