White Bean, Tuna and Parsley Salad, with a Preserved Lemon Dressing
By OcadoLife
Published on 17 January 2022
Pickled lemons are very popular in North African and Middle Eastern cuisine, and are used in slow-cooked tagines and stews as well as fresh, zingy salads, like this one. They add a deeply savoury and citrusy burst of flavour to this dish, which is elevated further by the raw vinegar dressing.Time and servings
10 minsTotal time
1Servings
10 minsPrep time
Ingredients
- 1 preserved lemon, very finely chopped
- 2 tbsp of extra virgin olive oil
- 1 tbsp of raw vinegar
- 1 garlic clove, grated
- 400 g of cannellini beans
- 2 spring onions, finely chopped
- 1 handful of parsley, roughly chopped
- 145 g of tuna
Method
Step 1
For the dressing, mix the finely chopped preserved lemon, olive oil, vinegar and garlic together in a small bowl or jar.Step 2
Place the beans, spring onion and parsley in a medium bowl and toss together.Step 3
Add the dressing and stir through, then carefully flake the tuna into the bowl and toss again without breaking the fish up too much.