North African Tuna Salad
20min
10min
1
417
Chef's Note
For an authentic North African flavor profile, don't skip the harissa paste - it's a key ingredient that adds both heat and depth. If you can't find harissa, substitute with a mixture of hot paprika, garlic, and a touch of caraway seeds. The salad tastes even better after sitting for a few hours, making it perfect for meal prep.
Tags
Ingredients
6 oz canned tuna in water, drained
1/3 cup chickpeas, canned, rinsed and drained
1/2 medium red bell pepper, diced
1/3 cup cucumber, diced
2 tbsp red onion, finely diced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp lemon juice
1 tsp extra virgin olive oil
1 tsp harissa paste
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
1/4 tsp salt
1/8 tsp black pepper
1/2 small whole grain pita bread
Instructions
- 1
In a small bowl, mix 1 tsp harissa paste, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper to create the dressing.
- 2
Drain 6 oz canned tuna thoroughly and place in a medium bowl. Flake the tuna with a fork.
- 3
Add 1/3 cup chickpeas, 1/2 diced red bell pepper, 1/3 cup diced cucumber, and 2 tbsp finely diced red onion to the bowl with the tuna.
- 4
Pour the prepared dressing over the tuna mixture and gently toss to combine.
- 5
Add 2 tbsp chopped parsley and 1 tbsp chopped mint to the salad and mix gently.
- 6
Toast 1/2 small whole grain pita bread until slightly crisp, about 2-3 minutes.
- 7
Cut the toasted pita into triangles and serve alongside the tuna salad.
- 8
For best flavor, let the salad rest for 5-10 minutes before serving to allow the flavors to meld together.
Nutrition Information (per serving)
417
42g
31g
14g
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