Maghreb Style Tuna Salad
Ingredients
- 160 gTuna (drained)
- 2 pcRound tomato (finely diced)
- 1 pcCucumber (peeled and diced)
- 1 pcGreen bell pepper (seeded and diced)
- 1 pcRed onion (finely chopped)
- 2 pcHard-boiled egg (quartered)
- 10 pcBlack olive (whole)
- 3 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspHarissa
Method
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.
- 1
Dice tomatoes, cucumber, and pepper into 5mm cubes. Vegetables must be cleanly cut to stay firm to the bite without getting mushy.
- 2
Emulsify olive oil with squeezed lemon juice, salt, and harissa. Salt must be fully dissolved in the acidity before adding the oil.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- Do not overmix after adding the tuna to keep substantial chunks.
- The secret lies in the uniform dicing of vegetables for a balanced bite.
How long does this dish keep?
Keep refrigerated for up to 24 hours in an airtight container. Vegetables will release more juice by the next day.
