Tunisian Harissa Slaw with Tuna and Olives
Crisp shredded cabbage and carrots are tossed in a bright harissa-lemon dressing with flaked olive-oil tuna, briny capers and olives. It's a hearty, spicy, no-cook main-course slaw that gets better as it sits.
- Prep
- 25 min
- Cook
- —
- Wait
- 30 min
- Total
- 55 min
- Makes
- About 8 cups (4 main-course servings)
Steps
Before you start
- Harissa brands vary a lot in heat. Start with the smaller amount of harissa, taste the dressing, and add more if you want.
- Drain the tuna, olives and capers well so the slaw doesn't turn watery.
- Allow 20 minutes for the slaw to rest after tossing. The cabbage softens slightly and absorbs the dressing.
- If you want the optional eggs, hard-boil them ahead and let them cool.
Soak the onion
- Place the thinly sliced red onion in a small bowl and cover with cold water.
- Let it sit while you prep everything else to mellow its sharpness, then drain well and pat dry.
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Ready when: Onion slices look slightly translucent and smell milder
Tip: Skip the soak if you like a sharp onion bite.
Shred the vegetables
- Using a sharp knife or mandoline, shred the cabbage into very thin ribbons, about 1/8 inch (3 mm) wide.
- Coarsely grate the carrots.
- Place both in a large mixing bowl.
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Ready when: Cabbage ribbons are thin enough to bend easily
Tip: Thick cabbage chunks stay tough, so shred as finely as you can.
Make the dressing
- Zest the lemon first, then juice it.
- In a small bowl or jar, whisk the harissa, lemon juice, lemon zest, olive oil, grated garlic, caraway, cumin, salt and sugar until smooth.
- Taste a dab on a piece of cabbage and add up to 1 extra tablespoon harissa if you want more heat.
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Ready when: Dressing is thick and brick-red, with no oil pooling on top
Tip: The dressing should taste a little too bold, since the cabbage will mellow it.
Dress the cabbage
- Pour the dressing over the cabbage and carrots.
- Toss and squeeze with clean hands for about 1 minute, working the dressing into the cabbage.
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Ready when: Every shred is coated in red dressing and looks glossy and slightly wilted
Tip: Wear gloves if your hands are sensitive to chili.
Add the mix-ins
- Add the drained onion, parsley, olives and capers and toss to combine.
- Add the flaked tuna last and fold in gently with a spatula or two forks, keeping the tuna in large chunks.
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Ready when: Tuna is evenly distributed in visible chunks, not mashed
Tip: Over-mixing breaks the tuna into paste, so fold gently.
Rest the slaw
- Let the slaw sit at room temperature, or covered in the fridge, for 20 minutes so the cabbage softens and the flavors meld.
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Ready when: Cabbage is tender-crisp and a little liquid has gathered in the bowl
Taste and serve
- Toss again, then taste and adjust with a pinch of salt, a squeeze of lemon or a little more harissa.
- Pile onto a platter and garnish with the quartered hard-boiled eggs, if using.
- Serve cool or at room temperature.
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Ready when: Slaw tastes bright, spicy and well seasoned
Tip: Olives and capers are salty, so add extra salt only after tasting.
Good to know
Tips
- Squeezing the dressed cabbage with your hands breaks down its fibers and gives a tender-crisp texture.
- Use tuna packed in olive oil. It's richer and flakier than water-packed tuna.
- Serve with warm flatbread or crusty bread, or stuff it into pita for a sandwich.
- Drain the tuna, olives and capers well so the dressing stays thick.
Make ahead
"Make the dressing up to 3 days ahead and keep it covered in the fridge. Shred the cabbage and carrots up to 1 day ahead and store them in an airtight container. Toss everything together up to 4 hours before serving."
Storage & reheating
"Room temperature: up to 1 hour. Refrigerator: airtight container up to 2 days (the cabbage softens over time but stays tasty). Freezer: not recommended. Serve cold or let it sit at room temperature for 15 minutes to take the chill off."
Substitutions
- harissa paste → 1 tbsp sriracha or chili paste plus 1 tbsp tomato paste and 1/2 tsp smoked paprika. Gives a similar color and heat, though the flavor is less complex.
- olive-oil-packed tuna → Canned sardines or mackerel, or drained chickpeas for a vegetarian version. Use about 10 oz (285 g) of fish, or 1 1/2 cups chickpeas.
- green cabbage → Pre-shredded coleslaw mix or red cabbage. Red cabbage gives a deeper color; use the same weight.
- ground caraway → Ground coriander. Use the same amount for a slightly citrusy note.