Although I am late to appreciating good, oil packed tuna, I am making up for it by having it as a weekly standby. Add a hearty squeeze of fragrant lemon, some pasta and voilà, a simple but satisfying meal that my family loves. Recently I decided to add some preserved lemon I’d made over the holidays and was wooed by how much they reminded me of olives, but oh-so-much brighter (ok, I’m late to the preserved lemon party too)! While the basics of oil packed tuna, lemon and pasta are near flawless, I decided to see what would happen if I added some earthy spice, bright herbs and citrus in the form of fresh orange and preserved lemon and was very pleased with the results. It makes for a lovely light supper or satisfying lunch.

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