North African Tuna and Rice Salad By Serious Eats

North African Tuna and Rice Salad By Serious Eats
RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
North African Tuna and Rice Salad By Serious Eats
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

North African Tuna and Rice Salad - The creativity these dishes can inspire is vast and I draw on many of those flavors for this rice salad, designed to be made with fresh or leftover rice. Preserved lemon is the real star of this show, providing a depth of citrus that is pungent yet bright, and marries the robust flavor of tuna with the softer notes of plain rice.

For the Dressing:
 2 tbsp freshly squeezed lemon juice(30ml)
 2 tsp harissa (or another chili paste)
 1 tbsp finely chopped preserved lemon rind (from about 2 mini lemons or half a large lemon)
 1 tbsp finely chopped cilantro leaves and tender stems
 ¼ tsp freshly ground black pepper
 Kosher saltor sea salt
For the Salad:
 2 cups cooked long grain rice (about 9 ounces; 250g) (such as jasmine or basmati), cooled
 One 7-ounce jar of tuna fillets in olive oil,drained and flaked
 15 to 20 green olives(preferably Middle Eastern), pitted and chopped
 2 scallions, ends trimmed, thinly sliced
 1 small red bell pepper(about 6 ounces; 170g), stemmed, seeded, and finely diced
 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)(3 1/2 ounces; 100g)
 A few cilantro leaves, for garnish (optional)

Ingredients

For the Dressing:
 2 tbsp freshly squeezed lemon juice(30ml)
 2 tsp harissa (or another chili paste)
 1 tbsp finely chopped preserved lemon rind (from about 2 mini lemons or half a large lemon)
 1 tbsp finely chopped cilantro leaves and tender stems
 ¼ tsp freshly ground black pepper
 Kosher saltor sea salt
For the Salad:
 2 cups cooked long grain rice (about 9 ounces; 250g) (such as jasmine or basmati), cooled
 One 7-ounce jar of tuna fillets in olive oil,drained and flaked
 15 to 20 green olives(preferably Middle Eastern), pitted and chopped
 2 scallions, ends trimmed, thinly sliced
 1 small red bell pepper(about 6 ounces; 170g), stemmed, seeded, and finely diced
 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)(3 1/2 ounces; 100g)
 A few cilantro leaves, for garnish (optional)
North African Tuna and Rice Salad By Serious Eats

Responses

Your email address will not be published.