Shaved Fennel and Tuna Salad with Preserved Lemon

(recipe from food52.com)

1 large fennel bulb, shaved on a mandoline or thinly sliced
1/4 cup flat-leaf parsley, roughly chopped
1 Tbsp. preserved lemon, minced
1/4 cup olive oil-packed tuna
2 Tbsp. olive oil
A squeeze or two of lemon, to taste
Salt and pepper, to taste

Put all of the ingredients, except the salt and pepper, in a large mixing bowl.  Using your hands, mix everything up until the ingredients are evenly distributed and coated with dressing.  Taste for seasoning, and add more salt and pepper if you like.

(Couldn't be easier!  Delicious, simple, and unique.)