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.
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.
