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 ..

Print

Tuna Salad With Preserved Lemon

Prep Time

10 mins

Total Time

10 mins

 

Adapted from Preserved Lemon Tuna Salad at Fix Me A Little Lunch.

Course: Lunch

Cuisine: American

Servings: 4

Author: Syama

Ingredients

• 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

To serve

• Bread / Lettuce leaves

Instructions

1. Darin the tuna, and add to a mixing bowl .
2. 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.
3. Serve on a lettuce cups or on crusty bread .

Recipe Notes

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 !!!