1. Bring 2/3 cup water to a boil in small saucepan. Stir in bulgur. Cover. Reduce heat to low. Simmer 8 minutes or until bulgur swells and has absorbed most of the water. Remove from heat. Set aside, covered, 10 minutes.
2. Meanwhile, combine tomatoes, tuna, onion and celery in large bowl. Stir in cooked bulgur. Add acocado and parsley. Stir together lemon juice, chicken broth, oil and pepper in small bowl. Pour over salad. Toss gently to mix. Chill 2 hours before serving. (Chilling brings out flavors)
NOTE: Bulgar wheat is wheat kernels that have been steamed, dried and crushed. Look for it in the rice and dried beans section or in the natrual foods aisle of your supermarket.