Shaved Fennel and Tuna Salad with Preserved Lemon

By • October 20, 2013 • 3 Comments

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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

Serves 2

  • 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
  1. 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.
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Comments (3) Questions (0)


4 months ago Hannah

Added in some basil (never a bad thing in my eyes) and just used a whole can of tune instead of 1/4 cup (I'm lazy! Didn't want to measure it out :P).
It made for a wonderful lunch :)


about 1 year ago Buffy Kinstle

the pinterest link seems to be broken, FYI...


over 1 year ago Ellen Francis

This recipe looks very interesting but I'm not a tuna eater. I'm going to try using fennel and lemon in my "Tuna Good to Be True" Faux Tuna Salad and see how it works out...http://veganamericanprincess...