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Tuna Salad with Preserved Lemon

1 Hass avocado, halved, pitted and skin removed
2 cans cannelini beans (14 ounces each), drained and rinsed
1 preserved lemon, roughly chopped
2-4 tablespoons extra virgin olive oil
2 tablespoons freshly chopped cilantro
2 sprigs of mint, thinly sliced
Good pinch of cumin
Good pinch of paprika
Salt to taste

Blend together the cannelini beans, avocado, and preserved lemon in a food processor. Add the olive oil to keep the mixture going in the machine. Add the herbs and spices and process a bit more. Taste it for salt. You can add a tablespoon of water if it needs to be smoother. You can also add a teaspoon or so of the preserved lemon juice for more of that distinctive pickled flavor.
Makes about 2 cups.