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.