Bulger, Tuna Fennel Salad

INGREDIENTS

2    tablespoon olive oil

1    large carrot, peeled, sliced thin

1    medium onion, chopped (about 2 cups)

3    cloves garlic, chopped

2    cups chicken broth

2    cups dry white table wine

1    cup dry bulger

½   teaspoon salt

2    cups sliced, chopped green cabbage

2    cups sliced, chopped fennel bulb

1    cup green olives, sliced

2    cans (7 ounces) Albacore tuna in water

2    tablespoons lemon juice

METHOD

In a large skillet over medium-high heat, add the olive oil. When warmed, add the carrots, onions and garlic. Cook for 4 to 5 minutes until onions are translucent. Add the broth, wine, bulger and salt, stirring to combine. Bring to a boil, reduce heat to a medium simmer, cover and cook for 30 minutes. Check it after 15 minutes and stir it up. Check it again at 25 minutes – you do not want it to go dry. Set aside to cool slightly.

Mix the greens together in a large salad bowl and then spoon in the bulger mix, mixing it well. Mix in the olives. Now, you have two choices; plate the salad on individual dishes and add the drained, flaked tuna on top or mix the tuna into the salad bowl and then serve. In either case, you should drizzle with the lemon juice before serving.

Based on a recipe from Food and Wine  magazine