North African Tuna and Rice Salad

Name: North African Tuna and Rice Salad
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Ingredients: 2 tbsp Lemon Juice, freshly squeezed; 2 tbsp Extra Virgin Olive Oil; 2 tsp (10ml) harissa (or another chili paste); 1 tbsp preserved lemon rind (from about 2 mini lemons or half a large lemon), finely chopped; 1 tbsp cilantro leaves and tender stems, finely chopped; 0.25 tsp Ground Black Pepper, freshly; Kosher or sea salt; 2 cup (about 9 ounces; 250g) long grain rice (such as jasmine or basmati), cooled, cooked; One 7-ounce jar of tuna fillets in olive oil, flaked (see headnote), drained; 15 green olives (preferably Middle Eastern), pitted chopped; 2 scallions, ends, trimmed thinly sliced; 1 small red bell pepper (about 6 ounces; 170g), stemmed, seeded finely diced; 1 cup (3 1/2 ounces; 100g) green beans, stems cut into 2-inch pieces, blanched (can use frozen beans soaked for a minute in water), trimmed lightly boiling; A few cilantro leaves, ( ), for garnish optional

Preserved lemons and tuna transform leftover white rice into a bright, balanced salad.

Brooke1999

Prep5 min

Total5 min

Servings2

Difficultymedium

SidesSalads

Ingredients

2 tbspLemon Juice, freshly squeezed
2 tbspExtra Virgin Olive Oil
2 tsp(10ml) harissa (or another chili paste)
1 tbsppreserved lemon rind (from about 2 mini lemons or half a large lemon), finely chopped
1 tbspcilantro leaves and tender stems, finely chopped
0.25 tspGround Black Pepper, freshly
Kosher or sea salt
2 cup(about 9 ounces; 250g) long grain rice (such as jasmine or basmati), cooled, cooked
One 7-ounce jar of tuna fillets in olive oil, flaked (see headnote), drained
15green olives (preferably Middle Eastern), pitted chopped
2scallions, ends, trimmed thinly sliced
1 smallred bell pepper (about 6 ounces; 170g), stemmed, seeded finely diced
1 cup(3 1/2 ounces; 100g) green beans, stems cut into 2-inch pieces, blanched (can use frozen beans soaked for a minute in water), trimmed lightly boiling
A few cilantro leaves, ( ), for garnish optional

Instructions

1
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.
2
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.
3
Drizzle with the dressing and toss gently, fluffing the rice, until evenly dressed. Garnish with cilantro leaves, if using. Serve at room temperature.