North African Tuna and Rice Salad By Serious Eats
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)
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
For the Salad:
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)
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
For the Salad:
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)
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