Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

North African Tuna And Rice Salad Recipe.

Ingredients:

For the Dressing:
2 TBSPs (30ml) freshly squeezed lemon juice
2 TBSPs (30ml) extra-virgin olive oil
2 TSPs (10ml) 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
1/4 TSP 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)

Recipe Instructions:

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.

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