april 30, 2009


When our preserved meyer lemons were ready after 3 weeks of waiting, the first thing we made was this simple tuna sandwich. All it takes is a few basic ingredients.

When using the preserved lemons, make sure you rinse them well and remove the inner meat (it should separate from the rind real easily). Once that’s done, chop them up and throw them into the salad.

We’re still waiting on making a few other dishes with the preserved lemons. Maybe a tangine of some sort.


Tuna Salad with Preserved Lemons

1/2 red onion, chopped
1 tomato, chopped
2-8 oz. cans of tuna
1 preserved lemon rind (see recipe)
1/4 cup feta, crumbled
handful of chopped parsley
2 tbs mustard, or to taste
olive oil
salt + pepper

Combine all the ingredients in a bowl. Add more or less of any item as desired. Serve as a side salad or in a sandwich.






responses to tuna sandwich with preserved lemons

Katie:
May 14, 2009

Just stumbled on your site through foodgawker and I am blown away. It is so simple but so elegant, I love it! I made a jar of preserved lemons as well and I can’t wait to try this recipe with them!



jennifer:
May 14, 2009

Thanks for the nice compliments! The preserved lemons have definitely been a satisfying dish (if you can call it one). We’ve used it in many sandwiches, salad dressings, and pasta salads. As I mentioned earlier, we’re still waiting to make a tangine with them. I’ll have to follow-up on your website to see what you make with the lemons.



Amrita:
May 15, 2009

Wow, looks delish! I love how colorful a good chicken or tuna sandwich can get. Beautiful photography!




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