Shaved Fennel and Tuna Salad with Preserved Lemon

By Kristy Mucci
October 20, 2013
9 Comments


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

Ingredients

  • 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

Directions

  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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Reviews (9) Questions (0)

9 Comments

robin L. May 19, 2016
What part of the preserved lemon do you use? Do you rinse it first (to get all of the salt off), too?
 
Taryn M. July 13, 2016
It's the rind that we use, usually chopped. If I'm using it as a direct topping, then I rinse it. If I am using it in a salad or vegetable dish, typically I don't bother.
 
robin L. July 13, 2016
Thanks! ...And do preserved lemons have to be refrigerated? I've had mine for about 8 mos and hadn't. I opened the jar recently, it smelled fine, so I put it in the fridge...This was my first jar that I'd ever made...I still haven't used them yet. Besides this recipe, what other things do you like to add them to?
 
Taryn M. July 15, 2016
My pleasure! I love preserved lemons and am happy to share! Congratulations on making your first jar! They're a notable addition to: hummus, any salad with steak or chicken in it, add it to cauliflower cous-cous (actually straight up cauliflower, there's no cous cous in the dish), it makes a great addition to kale slaw—or kale salad, chop your preserved lemon fine and add finely chopped parsley, white onion and sweet red bell pepper (chopped small), squeeze fresh lemon over the whole, refrigerate it overnight if you can spare the time—if not, it's good right away, and that's a good little addition to go on the side of your plate as a fresh-tasting condiment. Omg with butter and brussels sprouts is delicious too.
 
robin L. July 15, 2016
Thank you for all the suggestions!
 
marsiamarsia September 5, 2015
I've been looking for recipes calling for preserved lemon, and this looks like a real winner! Thanks, Kristi! Can't wait to try it.
 
Hannah M. December 5, 2014
Delicious!<br />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).<br />It made for a wonderful lunch :)
 
Buffy K. January 15, 2014
the pinterest link seems to be broken, FYI...
 
Ellen F. October 22, 2013
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.com/a-yummy-yom-kippur-break-the-fast-menu/