Maghreb Style Tuna Salad

Crunchy diced vegetables releasing their juices, mixed with meaty tuna. Lemon acidity and harissa heat wake up the palate, with fatty black olives binding it all together.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 272
• Protein: 15 g
• Carbs: 11 g
• Fat: 18 g

Ingredients

• 160 g Tuna ( drained )
• 2 piece Round tomato ( finely diced )
• 1 piece Cucumber ( peeled and diced )
• 1 piece Green bell pepper ( seeded and diced )
• 1 piece Red onion ( finely chopped )
• 2 piece Hard-boiled egg ( quartered )
• 10 piece Black olive ( whole )
• 3 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Harissa

Instructions

1. Vegetable dicing

   Dice tomatoes, cucumber, and pepper into 5mm cubes. Vegetables must be cleanly cut to stay firm to the bite without getting mushy.

2. Preparing the dressing

   Emulsify olive oil with squeezed lemon juice, salt, and harissa. Salt must be fully dissolved in the acidity before adding the oil.

3. Assembly and resting

   Mix vegetables and sliced red onion with the dressing. Let rest for 5 minutes so the vegetables start releasing juices that will enrich the dressing.

4. Finishing

   Add drained tuna in large chunks and chopped parsley. Arrange hard-boiled egg quarters and black olives on top to avoid breaking them during mixing.

Chef's tips

• Do not overmix after adding the tuna to keep substantial chunks.
• The secret lies in the uniform dicing of vegetables for a balanced bite.

Storage

Keep refrigerated for up to 24 hours in an airtight container. Vegetables will release more juice by the next day.