Moroccan Salad with Preserved Lemons, Olives and Tuna
When people think of Moroccan cuisine, they often think of tagines and couscous, but cold salads also have a special place! This recipe combines tuna, preserved lemons (a true Moroccan treasure) and olives for a burst of tangy and spicy flavors. Cumin and paprika lift everything, while mint adds irresistible freshness. It's a perfect starter for a summer evening or to accompany a light main dish. Looking for quality Moroccan spices? Opt for cumin and paprika from an Oriental grocery store – they make all the difference. This salad comes together in no time and will wow your guests with its originality.
Ingredients
- canned tuna (in water)200 g
- preserved lemons2 small
- green pitted olives100 g
- red onion1/2
- fresh parsley1 bunch
- fresh mint4 sprigs
- lemon juice2 tbsp
- olive oil3 tbsp
- ground cumin1 tsp
- paprika1/2 tsp
- salt and pepperto taste
Instructions
- 1
Drain the tuna and flake it into a salad bowl. Cut the preserved lemons into small dice, after rinsing the pulp if too salty. Add to the tuna.
- 2
Slice the green olives into rounds and finely chop the red onion. Chop the parsley and mint. Mix everything into the tuna.
- 3
Make the dressing: in a small bowl, whisk together lemon juice, olive oil, cumin, paprika, salt and pepper.
- 4
Pour the dressing over the salad and toss gently. Let sit at room temperature for 10 minutes to allow flavors to meld.
- 5
Serve this cold salad on a platter, accompanied by Moroccan bread or raw vegetables. Garnish with extra mint leaves if desired.
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