Tunisian Tuna Salad with Olives and Parsley

We’re here to show you how to pair briny tuna with other tastes from the Mediterranean. This North African take on the classic Niçoise salad has a dose of heat, acidity, and sourness (thank the olives, parsley, lemon, pickles and harissa for that).

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Course: Main Course

Cuisine: Healthy

Ingredients Method

Ingredients

3 Tins Light meat chunk tuna with vegetable oil, drained
3 Tbsp Black olives, sliced
3 Tbsp Parsley, chopped
2 Tbsp Preserved lemon, chopped
1 tsp Harissa paste
¼ tsp Freshly ground pepper
3 Romaine hearts
4 Hard-boiled eggs, quartered
2 Red potatoes, cooked and sliced
2 Tomatoes, chopped
2 Salt-brined pickles, sliced

For The Sauce

6 Tbsp Olive oil
4 tsp Lemon juice
1 tsp Dijon mustard
Salt and pepper

Method

In a large bowl, combine tuna, olives, parsley, preserved lemon, harissa paste and freshly ground pepper.
Chop romaine hearts into a serving bowl. Top with hard-boiled eggs, red potatoes, tomatoes and salt-brined pickles. Top with the tuna mixture.
Whisk together olive oil, lemon juice, Dijon mustard and salt and pepper. Drizzle over the salad.