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Grilled Tuna With Cherry-Tomato Salad And Herbed Bulghur

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1 cup bulghur wheat

1 1/2 teaspoons coarse salt

1/4 cup loosely packed inner celery leaves, roughly chopped

1/4 cup loosely packed fresh mint leaves, roughly chopped

1/4 cup loosely packed fresh cilantro leaves, roughly chopped

1/4 teaspoon ground coriander

1/2 pint cherry tomatoes, sliced in half

2 scallions, thinly sliced into rounds

2 teaspoons extra-virgin olive oil, plus more for grill

3 tablespoons freshly squeezed lemon juice

Freshly ground pepper

4 tuna steaks (each 6 ounces and about 1 inch thick)

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