No results to search

North African Tuna and Rice Salad

Name: North African Tuna and Rice Salad
Total time: 10 min
Yield: 2
Ingredients: For the Dressing:; 2 tablespoons (30ml) freshly squeezed lemon juice; 2 tablespoons (30ml) extra-virgin olive oil; 2 teaspoons (10ml) harissa (or another chili paste); 1 tablespoon finely chopped preserved lemon rind (from about 2 mini lemons or half a large lemon); 1 tablespoon finely chopped cilantro leaves and tender stems; 1/4 teaspoon freshly ground black pepper; Kosher or sea salt; For the Salad:; 2 cups (about 9 ounces; 250g) cooked long grain rice (such as jasmine or basmati), cooled; One 7-ounce jar of tuna fillets in olive oil, drained and flaked (see headnote); 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 (3 1/2 ounces; 100g) 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)

Prep Time

Cook Time

Total Time

10m

This North African Tuna and Rice Salad has a zesty dressing made with lemon juice, olive oil, harissa, preserved lemon rind, cilantro, and black pepper. Mixed with cooked rice, flaked tuna, green olives, scallions, red bell pepper, and blanched green beans, it's a refreshing and satisfying meal. Optional cilantro garnish.

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

2 tablespoons (30ml) freshly squeezed lemon juice

2 tablespoons (30ml) extra-virgin olive oil

2 teaspoons (10ml) harissa (or another chili paste)

1 tablespoon finely chopped preserved lemon rind (from about 2 mini lemons or half a large lemon)

1 tablespoon finely chopped cilantro leaves and tender stems

1/4 teaspoon freshly ground black pepper

2 cups (about 9 ounces; 250g) cooked long grain rice (such as jasmine or basmati), cooled

One 7-ounce jar of tuna fillets in olive oil, drained and flaked (see headnote)

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 (3 1/2 ounces; 100g) 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)

For the Dressing: In a measuring cup or jar, combine lemon juice, olive oil, harissa, preserved lemon, cilantro, and pepper. Stir or shake until well combined; season with salt. Set aside.

For the Salad: In a large bowl, combine rice, tuna, olives, scallions, bell pepper, and green beans. Using two big forks, toss gently until well combined and rice grains are separated.

Drizzle with the dressing and toss gently, fluffing the rice, until evenly dressed. Garnish with cilantro leaves, if using. Serve at room temperature.

North African Tuna and Rice Salad

Ingredients

For The Dressing

For The Salad

Steps

Nutrition Facts

North African Tuna and Rice Salad

Ingredients

For The Dressing

For The Salad

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts