1 12 ounce can white tuna, drained
10 baby red potatoes, boiled and diced
1/4 cup extra virgin olive oil
1/4 cup preserved lemon, finely chopped
2 tablespoons harissa
1/2 cup Italian parsley, finely chopped
1/4 cup cornichons pickles,
2 Persian cucumbers, finely chopped
8 ounces haricots vert, lightly steamed
2 hard boiled eggs, for garnish
1 cup cherry tomatoes, for garnish
1/2 cup green, black and kalamata olives,
Salt and pepper to taste
Place potatoes in a small pot, add cold water and 1 teaspoon kosher salt and bring to a boil over medium.
Cover pot, lower heat and simmer for 10 minutes or until fork tender.
Drain and let cool.
Place tuna in a large bowl and gently flake with a fork.
Chop half the potatoes into a small dice and add to tuna.
Add olive oil, preserved lemon, harissa, parsley, pickles and cucumbers. Mix well to combine all the ingredients.
Slice the rest of the potatoes in thin rounds. Arrange potatoes and steamed green beans on a board.
Add tuna and garnish with hard boiled eggs, cherry tomatoes and olives.