Tuna slaw
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red cabbage; cored, shredded & chopped |
| 1 | Onion;small red | |
| 1 | can | Tuna; 6 1/2 oz packed in olive oil |
| 4 | Anchovy fillets finely chopped | |
| 6 | tablespoons | Olive oil |
| 1 | tablespoon | Red wine vinegar |
| 4 | teaspoons | Heavy cream |
| ¼ | teaspoon | Black pepper-freshly ground |
| 1 | tablespoon | Parsley;fresh, chopped |
Directions
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