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White Bean, Tuna and Parsley Salad, with a Preserved Lemon Dressing

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time

Ingredients

8 total
  • 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

3 steps

  1. Step 1

    For the dressing, mix the finely chopped preserved lemon, olive oil, vinegar and garlic together in a small bowl or jar.

  2. Step 2

    Place the beans, spring onion and parsley in a medium bowl and toss together.

  3. 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.