Tuna Bulgur Salad

GThis is a recipe I got from a friend probably 30 or 40 years ago.  I've modified it a bit over the years, plus a bit more since figuring out my inflammation triggering foods.  Both Nancy and I like it quite a bit, tho I don't make it very often.  The recipe makes about 6 servings, 295 calories each.

INGREDIENTS

1 cup bulgur, uncooked

2 cups water

2 Tbsp soy-free Earth Balance buttery spread

1 tsp seasoned salt

1/2 cup soy-free Vegenaise

1/2 cup plain yogurt (non-cow's milk - sheep's milk, almond milk, or coconut milk)

2 tsp lemon juice

2 6-oz cans drained solid white tuna, water packed

1-1/2 - 2-1/2 cups broccoli flowerets and thick-sliced carrots, steamed tender crisp

1 cup sliced celery

(I can't eat them, but cherry or grape tomatoes are a really nice garnish)

COOKING INSTRUCTIONS

Combine bulgur, water, buttery spread, and seasoned salt in medium saucepan.  Bring to boil.  Reduce heat.  Cover and simmer 15 minutes.  Let cool.

Mix bulgur with Vegenaise, yogurt, and lemon juice.  Gently toss with tuna, broccoli, carrots and celery.  Chill.  Optional: garnish with cherry tomatoes.