2 ounces gin
2 ounces dry vermouth
1 ounce preserved lemon brine
1 preserved lemon, quartered
Ice
Martini Shaker
2 martini glasses

Combine the gin, vermouth, and preserved lemon brine in a martini shaker with ice.
Cover and shake it up really well.
Place ¼ preserved lemon in each glass and pour over the mixture.
Serve chilled.
Makes enough for two people.

This is a light tuna salad that omits mayonnaise, but brings in a ton of flavors from the brine of capers and preserved lemon. The trio of coriander, cumin, and paprika make it magical. Use it to stuff avocado halves, in sandwiches, or as a topping for salads.

2 cans of water-packed albacore tuna, drained
1 tablespoon capers + 1 teaspoon brine
1 tablespoon whole grain mustard
1 small preserved lemon, finely minced (about 2 tablespoons)
1 teaspoon preserved lemon brine
3 tablespoons extra virgin olive oil
¼ cup cucumber, small dice
small handful loose parsley, finely chopped
Large pinch ground cumin
Large pinch ground smoked paprika
Large pinch ground coriander

Stir together the capers (bruising them lightly), mustard, preserved lemon, brine juices, and olive oil in a medium sized bowl. Stir in the tuna, cucumbers and parsley, and then mix in the spices.
Makes about 2 cups.