Cuttlefish with white-bean tabbouleh

This light and lovely lunch idea is perfect for the hot summer months.

Recipe «Cuttlefish with white-bean tabbouleh» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 2 vine-ripened tomatoes, 2 tbsp burghul, 400g can cannellini beans, rinsed, drained, 1 tbsp olive oil, 10 cleaned cuttlefish tubes , halved, scored , 1 1/2 cups roughly chopped flat-leaf parsley, 1 Lebanese cucumber, finely chopped, 2 tbsp lemon juice .

Ingredients:

• 2 vine-ripened tomatoes 
• 2 tbsp burghul 
• 400g can cannellini beans, rinsed, drained 
• 1 tbsp olive oil 
• 10 cleaned cuttlefish tubes , halved, scored 
• 1 1/2 cups roughly chopped flat-leaf parsley 
• 1 Lebanese cucumber, finely chopped 
• 2 tbsp lemon juice 

Instructions

1. Finely chop tomatoes, then scrape into a bowl with any juices, beans and burghul. Stir, then set aside for about 30 minutes for the burghul to soak up the tomato juices and soften.
2. Heat oil in a large non-stick frypan over medium-high heat. In 2 batches, cook cuttlefish, stirring, for 2 minutes until opaque and beginning to turn golden.
3. Add the parsley, cucumber and lemon juice to the bean mixture and toss to combine. Add the cuttlefish and any pan juices and season to taste with sea salt and freshly ground black pepper. Divide among plates and serve immediately.