Summary

Ingredients

• 1 tablespoon, heaped tomato paste
• 1 tablespoon vegetable oil
• 1 large onion (s)
• 2 tablespoon., Leveled paprika powder
• 150 g bulur
• 300 ml water
• 1 small Can corn
• 1 can tuna
• 1 can kidney beans
• 1 lemon (s)
• salt and pepper
• Parsley, fresh
• cumin

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Instructions

1. Peel the onion and cut into cubes. Heat the oil in a saucepan and let the onions become translucent. Then add the tomato paste and paprika powder and lightly roast everything. Roast the bulgur briefly and deglaze everything with approx. 150ml water. Bring to the boil briefly and remove from the stove. Let the bulgur swell for about 30 minutes.
2. Then add the corn, the rinsed kidney beans and the tuna to the cooled bulgur and season with the juice of the lemon and the remaining ingredients to taste.
3. If there is still time, the salad should sit through for a few hours!