Bring 3 cups of water to a rolling boil in a medium saucepan.

Stir in bulgur.

Immediately reduce heat to low.

Cover and simmer until bulgur is tender, about 15 minutes.

Drain in a sieve with small holes.

Let cool for about 15 minutes.

Place cooked bulgur into a large, deep bowl.

Add olive oil and toss well.

Add diced plum tomatoes, tuna, sliced scallion, parsley, salt and pepper.

Lightly toss to combine.

Divide salad greens among 4 plates.

Heap salad greens along one side of each plate.

Spoon tuna tabbouleh salad along the other side of each plate.