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Moroccan-Spiced Tuna Salad with Preserved Lemon and Olives served in a white bowl with green olives, cucumbers, tomatoes, and fresh mint.

Moroccan-Spiced Tuna Salad with Preserved Lemon and Olives

A bright, flavorful Moroccan-Spiced Tuna Salad made with flaked tuna, crisp English cucumbers, sweet cherry tomatoes, green olives, fresh herbs, and preserved lemon tossed in a warm cumin-coriander vinaigrette. 100% mayo-free, high-protein, and Mediterranean diet friendly!
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Prep Time 10 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Salad:
  • - 2 cans 5 oz each wild-caught tuna in olive oil, drained and gently flaked
  • - 1 cup cherry tomatoes halved
  • - 1 English cucumber halved lengthwise and sliced
  • - ½ cup pitted green olives pitted and left whole or sliced
  • - ¼ cup red onion very thinly sliced into half-moons
  • - ¼ cup fresh mint leaves roughly chopped (plus whole leaves for garnish)
  • - ¼ cup fresh flat-leaf Italian parsley finely chopped
  • - 1 tablespoon preserved lemon rind rinsed and finely diced (or substitute 1 tsp lemon zest + 1 tsp minced capers)
For the Warm Moroccan Spice Dressing:
  • - 3 tablespoons extra virgin olive oil
  • - 2 tablespoons fresh lemon juice from 1 large lemon
  • - 1 teaspoon Dijon mustard
  • - ½ teaspoon ground cumin
  • - ½ teaspoon ground coriander
  • - ½ teaspoon smoked paprika
  • - ½ teaspoon dried oregano
  • - ¼ teaspoon fine sea salt or to taste
  • - ¼ teaspoon freshly cracked black pepper

Method
 

Prepare the Tuna Base:
  1. Open the cans of tuna and drain off excess oil. Transfer the tuna into a large salad bowl and use a fork to flake it gently into bite-sized chunks, keeping some texture intact.
Combine Fresh Ingredients:
  1. Add the halved cherry tomatoes, sliced English cucumbers, thinly sliced red onion half-moons, pitted green olives, chopped parsley, chopped mint, and diced preserved lemon rind into the bowl with the tuna.
Whisk the Vinaigrette:
  1. In a small glass bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper until fully emulsified and slightly thickened.
Toss and Serve:
  1. Pour the dressing evenly over the salad ingredients. Gently fold the salad with large spoons until every piece is evenly coated. Top with fresh whole mint leaves and serve immediately, or chill in the refrigerator for 15 minutes before serving.

Notes

- Storage: Store leftovers in an airtight glass container in the refrigerator for up to 3–4 days.
- Harissa Spice Option: Add ½ teaspoon of authentic Moroccan harissa paste to the dressing for an extra spicy kick.
- Grain Bowl Style: Serve over warm cooked couscous, quinoa, or farro for a complete Mediterranean dinner.