What to do with preserved lemons…Part I

Make a fennel tuna salad for spring.

Ingredients:

can of tuna fish
half bulb of fennel, chopped into small pieces
preserved lemon peel, chopped into small pieces
mayo or yogurt to your liking (I used yogurt because apparently mayo does go bad)
fennel fronds chopped (and soaking in pickle juice in my case)
salt and pepper, maybe some chili flakes?
sprinkle of turmeric, for a bit of taste and big pop of color

Mix it all up and eat it on sourdough. Gut happy.

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