Cuttlefish With White-Bean Tabbouleh
This Cuttlefish with White-Bean Tabbouleh is a fresh, vibrant dish perfect for any occasion. Using premium cuttlefish from Pearl Seafoods, this recipe combines tender, perfectly cooked cuttlefish with a hearty white-bean tabbouleh for a deliciously satisfying meal. Whether you're hosting a dinner or preparing a quick seafood dish, Pearl Seafoods delivers high-quality cuttlefish right to your door across Sydney. Easy to prepare and full of flavour, this recipe highlights the freshness of our seafood. Order online today and start cooking!
Ingredients
- 2 vine-ripened tomatoes
- 2 tbsp burghul (cracked wheat)
- 400g can cannellini beans, rinsed, drained
- 1 tbsp olive oil
- 10 cleaned cuttlefish tubes (300g total), halved, scored
- 1 1/2 cups roughly chopped flat-leaf parsley
- 1 Lebanese cucumber, finely chopped
- 2 tbsp lemon juice
Method
- Chop the tomatoes finely and transfer them into a bowl along with their juices. Add the beans and burghul, mix well, and let it sit for about 30 minutes to allow the burghul to absorb the tomato juices and soften.
- Heat olive oil in a large non-stick frying pan over medium-high heat. Cook the cuttlefish in two batches, stirring for about 2 minutes, until it turns opaque and begins to develop a golden colour.
- Combine the parsley, cucumber, and lemon juice with the bean mixture, tossing gently to mix. Add the cooked cuttlefish along with any juices from the pan. Season with sea salt and freshly cracked black pepper to taste. Serve immediately, dividing the dish evenly among plates.
