Tuna Bulgur Salad

  • 2 8- oz. containers plain yogurt
  • 4 tsp. chopped fresh mint
  • 1/8 tsp. Tabasco pepper sauce
  • 2 1/2 cups water
  • 1/4 lb. mushrooms (sliced)
  • 1 1/4 cup #2 medium bulgur
  • 1 tomato (chopped)
  • 1/4 cup lemon juice
  • 1/2 cup ripe olives (sliced, pitted )
  • 1/4 cup vegetable oil
  • 1/2 cup chopped parsley
  • 2 cans tuna (drained)
  • 1/2 tsp. salt
  • 1 cucumber (diced)
  • 1/2 tsp. Tabasco pepper sauce
  • 1 medium carrot (chopped)
  • Lettuce leaves
  • 1/3 cup green onions (sliced)
  1. In small bowl, combine yogurt, mint, and Tabasco sauce; mix well. Cover and refrigerate.
  2. Makes 2 cups. In medium saucepan, bring water to a boil. Add bulgur; reduce heat, cover, and simmer 15 minutes. Remove from heat; stir in lemon juice and oil. Let stand at room temperature until cool. Stir in remaining ingredients except lettuce leaves and Yogurt dressing. Cover and refrigerate 4 hours. Turn into lettuce lined serving dish. Serve with Yogurt dressing.