North African Tuna and Rice Salad By Serious Eats

For the Dressing:

• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons harissa
• 1 tablespoon finely chopped preserved lemon rind
• 1 tablespoon finely chopped cilantro leaves and tender stems
• ¹⁄₄ teaspoon freshly ground black pepper
• Kosher salt

For the Salad:

• 2 cups cooked long grain rice
• One 7-ounce jar of tuna fillets in olive oil,
• 15 to 20 green olives
• 2 scallions, ends trimmed, thinly sliced
• 1 small red bell pepper
• 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)
• A few cilantro leaves, for garnish (optional)