What do you do when you have too many lemons? Add them to everything. Because you can't really make lemonade with preserved lemons. But, you can slip a bit into your tuna salad for a lemony kick.
For this version of a tuna salad, I used red onions, roasted peppers, olives, capers, celery and added about a quarter of a preserved lemon. And of course, mayo, sour cream, mustard and salt and pepper. I served the salad in a wrap, with greens and avocado. The avocado added a nice richness. A simple weeknight meal, and another way for me to use up my jar of lemons.