North African Tuna and Rice Salad Recipe

Name: North African Tuna and Rice Salad Recipe
Ingredients: For the Dressing:; 2 tablespoons (30ml) freshly squeezed lemon juice; 2 tablespoons (30ml) extra-virgin olive oil; 2 teaspoons (10ml) harissa (or another chili paste); 1 tablespoon finely chopped preserved lemon rind (from about 2 mini lemons or half a large lemon); 1 tablespoon finely chopped cilantro leaves and tender stems; 1/4 teaspoon freshly ground black pepper; Kosher or sea salt; For the Salad:; 2 cups (about 9 ounces; 250g) cooked long grain rice (such as jasmine or basmati), cooled; One 7-ounce jar of tuna fillets in olive oil, drained and flaked (see headnote); 15 to 20 green olives (preferably Middle Eastern), pitted and chopped; 2 scallions, ends trimmed, thinly sliced; 1 small red bell pepper (about 6 ounces; 170g), stemmed, seeded, and finely diced; 1 cup (3 1/2 ounces; 100g) green beans, stems trimmed and cut into 2-inch pieces, lightly blanched (can use frozen beans soaked for a minute in boiling water); A few cilantro leaves, for garnish (optional)