Sorghum And Albacore Tuna Salad With Preserved Lemon Recipe

Cooking Directions

• STEP 1.Cook the sorghum according to the package instructions until tender.
• STEP 2.In a large bowl, combine the cooked sorghum, flaked albacore tuna, diced preserved lemon, chopped fresh herbs, and diced vegetables.
• STEP 3.Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Toss well to combine.
• STEP 4.Serve the salad chilled or at room temperature. It can be enjoyed as a main dish or as a side salad.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to rinse the sorghum before cooking to remove any impurities.
• You can use any variety of fresh herbs such as parsley, cilantro, or mint.
• Feel free to add other vegetables like cherry tomatoes, cucumber, or bell peppers for extra crunch and flavor.

Storage and Serving

• This salad can be served immediately or refrigerated for a few hours to allow the flavors to meld together.
• It is a great make-ahead dish for picnics, potlucks, or weekday lunches.
• Serve the salad on a bed of greens or enjoy it on its own as a light and refreshing meal.