Tuna Salad with Preserved Lemon

Tuna Salad with Preserved Lemon

I spent yet another day not at my desk, but stretched out on the couch willing my lower back good health. I was glad to already have a lunch put together, particularly one that was this healthy and easy to assemble. I used plain Greek yogurt for this salad, as mayonnaise has an odd taste to me. I also used endive leaves as a vehicle for the salad, though you could definitely use lettuce, bread, or crackers. Endive is a strange little plant, requiring complicated steps to cultivate. I’ve traditionally steered away from it as it has a reputation for being both expensive and bitter, though I have to say that doesn’t seem to be the case. Two little endives at our strange local market were under $2, though a full pound would be close to $5. I can’t envision a scenario where I’d buy a pound of endive! It has a bit of a green bitter edge, but it was a good counterpoint to the preserved lemon.  And as promised, this is one of many recipes that will use up the preserved Meyer lemons from several weeks ago.

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Tuna Salad with Preserved Lemon
Serves 2 as a hearty lunch

1 can water packed tuna
2 small celery stalks
1 teaspoon finely chopped preserved lemon
1 teaspoon capers
¼ cup Greek yogurt

Endive or other means of serving

Combine all ingredients in a bowl and mix thoroughly.

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