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White bean, tuna and parsley salad, with a preserved lemon dressing

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

Brought to you by: OcadoLife
    1 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 1

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.

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Ingredients

  • 1 preserved lemon, very finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp raw vinegar
  • 1 garlic clove, grated
  • 400g cannellini beans
  • 2 spring onions, finely chopped
  • 1 handful parsley, roughly chopped
  • 145g 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.

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