Zesty North African Tuna and Olive Salad

In a medium bowl, flake the drained tuna with a fork.

Add the chopped Kalamata olives, finely diced red onion, and minced preserved lemon rind to the bowl with the tuna.

Stir in the chopped fresh parsley.

Drizzle with extra virgin olive oil.

Sprinkle in the ground cumin, smoked paprika, and black pepper.

Gently mix all ingredients until well combined. Taste and adjust seasoning if needed, though the preserved lemon and olives provide ample saltiness.

Serve immediately with pita bread, crackers, or over a bed of mixed greens.