North African Tuna and Rice Salad
This vibrant, refreshing salad is a staple of Maghrebi-inspired cuisine, combining the earthy base of long-grain rice with the spicy, aromatic kick of harissa and the salty punch of preserved lemons. It’s a perfect balance of protein, healthy fats, and crisp vegetables, making it an ideal light lunch or a standout side dish for a summer gathering.
Ingredients
For the Dressing:
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tsp harissa
- 1 tbsp finely chopped preserved lemon rind
- 1 tbsp finely chopped cilantro leaves and tender stems
- 1/4 tsp freshly ground black pepper
- Kosher salt
For the Salad:
- 2 cup cooked long grain rice
- One 7-ounce jar of tuna fillets in olive oil,
- 15 to 20 green olives
- 2 scallions, ends trimmed, thinly sliced
- 1 small red bell pepper
- 1 cup green beans, stems trimmed and cut into 2-inch pieces, lightly blanched (can use frozen beans soaked for a minute in boiling water)
- A few cilantro leaves, for garnish (optional)
Instructions
Step 1: Emulsify the Dressing
- In a small bowl or jar, combine the 2 tbsp lemon juice, 2 tbsp olive oil, 2 tsp harissa, 1 tbsp chopped preserved lemon, and 1/4 tsp black pepper. Whisk vigorously until the harissa is fully incorporated and the oil has emulsified. Set aside to let the flavors meld.2 tbsp freshly squeezed lemon juice, 2 tbsp extra-virgin olive oil, 2 tsp harissa , 1 tbsp finely chopped preserved lemon rind , 1/4 tsp freshly ground black pepper
Step 2: Prepare the Vegetables
- Ensure your 1 cup green beans are blanched (crisp-tender) and cooled. Finely dice the red bell pepper and slice the 2 scallions. If your green olives are large, slice them into rounds or halves.15 to 20 green olives, 2 scallions, ends trimmed, thinly sliced, 1 small red bell pepper, 1 cup green beans, stems trimmed and cut into 2-inch pieces, lightly blanched (can use frozen beans soaked for a minute in boiling water)
Step 3: Combine the Base
- In a large mixing bowl, add the 2 cups cooked rice. Use a fork to fluff it and ensure there are no large clumps. Pour half of the prepared dressing over the rice and toss gently to coat the grains.2 cup cooked long grain rice
Step 4: Incorporate Proteins and Veggies
- Add the tuna fillets (broken into bite-sized chunks), green beans, red bell pepper, olives, and scallions to the bowl. Sprinkle in the 1 tbsp chopped cilantro.1 tbsp finely chopped cilantro leaves and tender stems, One 7-ounce jar of tuna fillets in olive oil,, Kosher salt
Step 5: Final Toss and Seasoning
- Drizzle the remaining dressing over the mixture. Fold everything together gently so you don't mush the tuna or the rice. Taste a spoonful and add Kosher salt only if necessary.
Step 6: Garnish and Serve
- Transfer to a serving platter and top with a few whole cilantro leaves. Serve immediately at room temperature or chill for 30 minutes to let the spices deepen.A few cilantro leaves, for garnish (optional)
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