Moroccan Tuna Salad
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This Moroccan tuna salad is one of my favorite quick weeknight meals, and I hope you'll love it as much as I do. It comes together in just twenty minutes with no cooking required, making it perfect when you're short on time but still want something flavorful and nutritious. The fresh vegetables are combined with pantry staple canned tuna, then dressed with a warm blend of cumin, coriander, and a hint of cayenne that instantly transports your taste buds to Morocco. Carrots are packed with beta carotene, which is wonderful for your eye health, and the whole dish costs very little to make. It's simple, satisfying, and absolutely delicious.
Ella x
Ingredients
- 400 gcanned tuna
- 250 gchopped cucumber
- 200 gchopped carrots
- 100 gonion
- 150 gtomato
- 20 gparsley
- 120 mlolive oil(use a neutral oil)
- 60 mllemon juice(freshly squeezed)
- 3 clovesgarlic(minced)
- 1 gcumin(ground)
- 1 gcoriander(ground)
- ½ gcayenne pepper(optional)
- 2 gsalt
- 1 gblack pepper(freshly ground)
Detail level
Instructions
- 1
In a large bowl, combine tuna, cucumber, carrots, onion, tomato, parsley, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
Tip: Stir well to combine all ingredients.
- 2
In a small bowl, whisk together olive oil and lemon juice until well combined.
Tip: This dressing will help to bring all the flavors together.
- 3
Pour the dressing over the tuna mixture and stir gently to combine.
Tip: Be careful not to break up the tuna too much.
- 4
Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the flavors to come together and the salad to chill.
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