Tuna Slaw Recipe

Step 1

Combine the cabbage with the onion in a bowl. Drain the tuna, pouring off the oil into a small bowl. Flake the tuna and add to the cabbage mixture. Mash the anchovies with the reserved oil until smooth. Whisk in the olive oil, vinegar, cream and pepper. Pour over the cabbage mixture. Toss well. Sprinkle with parsley and serve at room temperature. SERVES: 4-6

My modifications: used tuna packed in water (which I discarded) omitted onion did not use anchovies, substituted black olives & capers did not use heavy cream, substituted 2% milk added strips of sun dried tomatoes processed dressing in food processor with metal blade

Things You'll Need

  • 1lb Red cabbage; cored, shredded
  • -& chopped
  • 1 Onion;small red
  • 1cn Tuna; 6 1/2 oz
  • -packed in olive oil
  • 4 Anchovy fillets
  • -finely chopped
  • 6T Olive oil
  • 1T Red wine vinegar
  • 4ts Heavy cream
  • 1/4ts Black pepper-freshly ground
  • 1T Parsley;fresh, chopped

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