preserved lemon, tuna and bean salad

This is perfect for lunch. I prepare the night before and it keeps it’s flavour and consistency.

recipe

400g can white (cannellini) beans, rinsed and drained
425g can tuna, drained
1 tablespoon shredded preserved lemon rind
1 cup flatleaf parsley leaves
sea salt and cracked black pepper
lemon juice to serve
toasted sourdough, to serve

Combine beans and tuna in a medium bowl, add preserved lemon, parsley, salt and pepper and mix together well. Pour lemon juice over the salad and serve with slices of toasted sourdough.

serves 2

Donna Hay – No Time to Cook

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