Al Fresco

The weather has been glorious lately. I really can't remember the last time I saw a cloud in the sky. With weather like this there is no excuse to not eat every meal out of doors. Tonight I made a quick salad and we sat outside and laughed and talked until the mosquitoes made things a little uncomfortable.

White Bean and Tuna Salad with Preserved Lemon and Mint
4, 15ounce cans of white beans rinsed and drained well
2 large shallots minced
1 preserved lemon or the zest of one large lemon
1 cup flat leaf parsley chopped fine
1 cup mint leaves chopped fine
1/3 cup fresh lemon juice
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2, 8ounce cans of solid-pack tuna in olive oil, drained

If using the preserved lemon rinse it well under running water, scoop out and discard the lemon flesh, then chop the lemon rind finely.
Combine the beans, shallot, preserved lemon (or zest), and herbs in a mixing bowl. In a separate bowl mix together the lemon juice, olive oil, salt and pepper.  Pour the dressing over the beans and let sit for 20 minutes.
Before serving break up the tuna and stir it through the salad.