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Tunisian Tuna and Potato Salad With Harissa Recipe
Ash Tyrrell

Tunisian Tuna and Potato Salad With Harissa Recipe

I made this Tunisian Tuna and Potato Salad With Harissa on a warm weekend afternoon, and it instantly became one of my favorite Mediterranean-style meals. The creamy potatoes, flaky tuna, and spicy harissa dressing create such a bold and exciting flavor combination. I loved how simple ingredients transformed into something vibrant and satisfying
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ pounds baby potatoes – Baby potatoes hold their shape well after boiling and give the salad a creamy texture.
  • 2 cans tuna in olive oil about 5 ounces each – Tuna packed in olive oil adds richer flavor and keeps the salad moist.
  • 4 large eggs – Hard-boiled eggs make the salad more filling and authentic to Tunisian-inspired flavors.
  • 1 small red onion thinly sliced – Red onion adds crunch and a slightly sweet sharpness.
  • 1 cup cherry tomatoes halved – Fresh tomatoes brighten the salad and balance the spicy dressing.
  • ½ cup Kalamata olives sliced – Olives bring salty Mediterranean flavor to every bite.
  • 2 tablespoons chopped parsley – Fresh parsley adds freshness and color.
  • 2 tablespoons harissa paste – Harissa gives the salad its smoky spicy North African character.
  • ¼ cup extra virgin olive oil – Use high-quality olive oil for the best flavor.
  • 2 tablespoons lemon juice – Fresh lemon juice keeps the dressing vibrant and fresh.
  • 1 tablespoon preserved lemon finely chopped – Adds authentic Tunisian tanginess and depth.
  • 1 teaspoon honey – A little honey balances the heat from the harissa.
  • Salt and black pepper to taste – Essential for balancing all the flavors

Method
 

  1. Wash the baby potatoes well and place them in a large saucepan with salted water. Boil until fork-tender but not overly soft, usually around 12 to 15 minutes. Drain them and let them cool slightly before cutting into bite-sized pieces.
  2. Place the eggs in another saucepan and cover with water. Bring them to a boil, then simmer for about 10 minutes until hard-boiled. Transfer the eggs into cold water immediately so they peel easily and stay tender.
  3. In a small bowl, whisk together olive oil, harissa paste, lemon juice, preserved lemon, honey, salt, and black pepper. Taste the dressing and adjust the spice level if needed. The dressing should taste smoky, tangy, and slightly spicy.
  4. Add the cooked potatoes, sliced onion, tomatoes, olives, and parsley into a large bowl. Gently fold in the tuna so the chunks stay intact and do not become mushy. Pour most of the dressing over the mixture and toss carefully.
  5. Peel the eggs and cut them into halves or quarters. Arrange them on top of the salad for a beautiful presentation. Drizzle the remaining harissa dressing over everything before serving.
  6. You can enjoy the salad immediately while slightly warm or chill it for about 30 minutes. Chilling helps the potatoes absorb more flavor from the dressing. Serve with crusty bread or warm pita for a complete meal.

Notes

  • I always use tuna packed in olive oil because it tastes richer and blends perfectly with the harissa dressing.
  • I like to slightly undercook the potatoes so they stay firm and don’t fall apart while mixing.
  • When I want extra smoky flavor, I roast the potatoes instead of boiling them.
  • I add fresh parsley at the very end to keep its flavor bright and fresh.
  • I found that chilling the salad for 20 to 30 minutes makes the dressing taste even better.
  • I sometimes add a spoon of yogurt to mellow the heat if the harissa is extra spicy