Preserved Lemon Tuna Salad

I have just one day in the office this week before the holiday break, so decided to make preserved lemon tuna salad as a quick one-day only lunch. I’ve had quite a bit of lemon going on these last few days. I’m preparing to make a sparkly New Year’s Eve cocktail for Fix Me a Little Lunch, which I’ll post later this week. To do this, though, I needed limoncello. Limoncello is one of my favorite liqueurs, but I hesitate to pay the hefty $20 plus for a store bought bottle when it is so easy to make at home. So - I stocked up on ten lemons, with the only purpose to peel them and saturate the peels with vodka. But then, of course, I had ten naked lemons to contend with and couldn’t stand the thought of wasting them. Naturally, this led to my hubby requesting a lemon meringue pie, which is something I’ve never, ever made. As I’m writing this, it’s cooling and I’ll confess that I’m pretty afraid to cut into it. I don’t fully trust that the meringue set quite like it should have, which will only make me determined to try again. Good thing I still have plenty of lemon juice left from those ten naked lemons!

Good thing, too, that my preserved lemons are ready to use and could be chopped up for this preserved lemon tuna salad so I could have a quick and easy sandwich ready to go for lunch tomorrow. I did make the baguettes in the photos for this lunch. I opted for a more traditional baguette that required a starter and an overnight period of time for the starter to bubble and rise. It’s safe to say that I’m ready for vacation and getting a head start on baking and cooking. The recipe for the baguette, by the way, is on the King Arthur Flour site (here). If you have the time, it’s definitely worth it to make fresh baguettes. If you don’t - a store bought baguette will work fine, too, for a preserved lemon tuna salad sandwich.