Serves 2
10 min
North African Tuna and Rice Salad
Recipe GLPRfd86d4100f81d7
A vibrant, quick-to-prepare salad combining cooled rice with briny tuna, crisp vegetables, and a zesty harissa-and-lemon dressing. This North African-inspired dish balances spicy heat from chili paste with tangy preserved lemon, creating a refreshing main course that's naturally pescatarian and full of fresh flavors.
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Ingredients
2 tablespoons Freshly squeezed lemon juice
2 tablespoons Extra-virgin olive oil
2 teaspoons Harissa paste
1 tablespoon Finely chopped preserved lemon rind
1 tablespoon Finely chopped fresh cilantro leaves and tender stems
¼ teaspoon Freshly ground black pepper
Kosher or sea salt, to taste
2 cups Cooked long-grain rice (jasmine or basmati), cooled
7 ounces Tuna fillets in olive oil, drained and flaked
15 to 20 olives Green olives (preferably Middle Eastern), pitted and chopped
2 Scallions, ends trimmed and thinly sliced
1 Small red bell pepper, stemmed, seeded, and finely diced
1 cup Fresh green beans, stems trimmed and cut into 2-inch pieces, lightly blanched
Fresh cilantro leaves, for garnish (optional)
Directions
In a small bowl, whisk together the lemon juice, olive oil, harissa, preserved lemon rind, chopped cilantro, black pepper, and a pinch of salt until well combined. Taste and adjust the seasoning as needed.
If using fresh green beans, blanch them in boiling salted water for 2–3 minutes until tender-crisp, then drain and cool. (If using frozen beans, soak in boiling water for 1 minute, then drain.)
Place the cooled rice in a large bowl and add the flaked tuna, chopped olives, sliced scallions, diced bell pepper, and prepared green beans.
Pour the harissa-lemon dressing over the salad and toss gently but thoroughly to combine all ingredients, ensuring the dressing coats the rice and vegetables evenly.
Divide the salad between two serving plates or bowls. Garnish with fresh cilantro leaves if desired, and serve immediately at room temperature.
