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Author Notes: A fast and easy salad that can serve as lunch or a light dinner. This can easily be adjusted to make more, or less. I prefer to use preserved meyer lemons, but regular preserved lemons work just as well. - Kristy Mucci
- 1 large bulb fennel, shaved on a mandoline
- 1/4 cup flat-leaf parsley, roughly chopped
- 1 tablespoon preserved lemon, minced
- 1/4 cup olive oil-packed tuna
- 2 tablespoons olive oil
- A squeeze or two of lemon, to taste
- Salt and pepper, to taste
- Put all of the ingredients, except the salt and pepper in a large mixing bowl. Using your hands, mix everything up until the ingredients are evenly distributed and coated with dressing. Taste for seasoning, and add more salt and pepper if you like.
- This recipe is a Community Pick!
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