Ingredients
For the Dressing:
2 tablespoons (30ml) freshly squeezed lemon juice
2 tablespoons (30ml) extra-virgin olive oil
2 teaspoons (10ml) harissa (or another chili paste)
1 tablespoon finely chopped preserved lemon rind (from about 2 mini lemons or half a large lemon)
1 tablespoon finely chopped cilantro leaves and tender stems
1/4 teaspoon freshly ground black pepper
Kosher or sea salt
For the Salad:
2 cups (about 9 ounces; 250g) cooked long grain rice (such as jasmine or basmati), cooled
One 7-ounce jar of tuna fillets in olive oil, drained and flaked (see headnote)
15 to 20 green olives (preferably Middle Eastern), pitted and chopped
2 scallions, ends trimmed, thinly sliced
1 small red bell pepper (about 6 ounces; 170g), stemmed, seeded, and finely diced
1 cup (3 1/2 ounces; 100g) 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)
Directions
For the Dressing: In a measuring cup or jar, combine lemon juice, olive oil, harissa, preserved lemon, cilantro, and pepper. Stir or shake until well combined; season with salt. Set aside.
