Delish! is all I say. Sometimes the most satisfying things are the simplest of them all ! So today I am joining a group of food bloggers to share some wonderful recipes. This recipe is Ali’s , who has a beautiful collection of recipes at Fix Me A Little Lunch. Now if you, my reader, happens to be a fellow blogger and want to be a part of this here is where you can find out more .
Ali cooks with local and in season products. Just head over to her blog and you will see for yourself. There are some nice cocktails there as well, especially loved this one – Blood Orange Sangria . Hmm, just realized that I do not have any ! Something I have to remedy soon..
Back to the recipe and the #foodbloggerlove linkup. To do her blog title – Fix Me A Little Lunch – justice, I wanted to pick a lunch recipe and recreate it. Lo and behold I came across this one – Preserved Lemon Tuna Salad. It is easy, simple, delicious and satisfying. Just perfect for lunch on busy day !
“Preserved lemon” sounds intriguing , doesn’t it ? I have had them in Moroccan Tagiene , this is part of that exotic taste you just cant put your finger on – a kind of lemon umami. Making preserved lemons is very simple. It takes just three ingredients – lemons , salt and time. More on that another time .
This time around, I did not have any preserved lemons in the pantry though. Unfortunately the nearby stores did not carry them either. So well I did what I do, improvise a bit. I did make a batch of preserved lemons, but it is going to take a few months before the lemons are ready to be used. So I made a quick fake out version as well, to be used in this recipe.
The quick version is pretty simple. I took 3 lemons squeezed and reserved the juices. Removed the insides of the squeezed lemons and cut up the peels into smaller pieces. All the lemon peels went into a glass jar. Then I mixed 3tbsp salt in 1/4 C boiling water and poured over the lemon rind. Covered and let it cool. Once cooled to room temperatures added the lemon juice. Kept it covered overnight on the counter and then in the fridge. I took it out on the 5th day. It was delicious, but I can’t wait to see how the other batch turns out .
I was not kidding when I said that this is an easy recipe. Every thing goes into one mixing bowl. The canned tuna went in first , followed by the chopped celery, grated cucumbers and crushed capers. Give it a nice mix and add the chopped preserved lemon, Dijon mustard and the Greek yogurt . Mix, taste, adjust salt and pepper and serve ! I am sure this will be great with grilled chicken as well ..
I have to say this is a keeper !!! Thank you Ali !!! Head over to Fix Me A Little Lunch and try her other recipes too ..
- 2 Can Canned Tuna In Water
- 1 Tbsp Preserved lemon chopped
- 2 Ribs Celery
- 4 Inch English Cucumber
- 1 Tsp Capers In Brine
- 1/2 C Greek Yogurt
- 1 Tsp Dijon Mustard
- Black Pepper - To ttaste
- Salt - To Taste
- Bread / Lettuce leaves
- Darin the tuna, and add to a mixing bowl .
- Crush the capers, and finely chop the celery and cucumber. Add the vegetables and seasonings to the bowl and mix well. Taste and adjust salt and pepper.
- Serve on a lettuce cups or on crusty bread .
Grated carrot, boiled and chopped eggs, artichokes in brine, and olives are all other good options to add.
Don’t forget to checkout the other #Foodbloggerlove posts popping up all over today ! Have a great week and treat yourselves to a quick and easy valentine’s week lunch !!!