Tunisian Tuna Salad with Olives and Parsley
The Spicy Twist
This North African take on the classic Niçoise salad comes from Michael Solomonov, the award-winning chef of Zahav in Philadelphia. Here he tweaks the salad’s flavours in a more North African direction, adding a dose of heat, acidity, and sourness to the dish. Solomonov likes to serve it in a sandwich; we ditched the bread and came up with a killer salad.
Black olives + parsley + preserved lemon + pickles + harissa
Pair briny tuna with other tastes from the Mediterranean.
In a large bowl, combine 3 tins of light meat chunk tuna with vegetable oil (drained), 3 tablespoons sliced black olives, 3 tablespoons chopped parsley, 2 tablespoons chopped preserved lemon, 1 teaspoon prepared harissa paste and ¼ teaspoon freshly ground pepper. Chop 3 romaine hearts into a serving bowl. Top with 4 quartered hard-boiled eggs, 2 sliced cooked red potatoes, 2 chopped tomatoes and 2 sliced salt-brined pickles. Top with the tuna mixture. Whisk together 6 tablespoons olive oil, 4 teaspoons lemon juice, 1 teaspoon Dijon mustard, and salt and pepper; drizzle over the salad.