Tuna Slaw

This isn’t your standard mayo-heavy tuna salad. Shredded red cabbage gets tossed with flaked oil-packed tuna in a dressing built on mashed anchovies, olive oil, red wine vinegar, and a splash of cream. It’s bold, briny, and Italian in spirit.

The anchovies are the backbone of the dressing. Mashed with the reserved tuna oil until smooth, they dissolve into a savory paste that gives the vinaigrette an umami depth that salt alone can’t touch. You won’t taste “anchovy” in the finished slaw, just a rich, rounded savoriness.

Oil-packed tuna matters here. Water-packed tuna is leaner but doesn’t contribute those flavorful oils you need for the dressing base. The reserved oil from the can becomes part of the vinaigrette, so nothing goes to waste.

Serve this at room temperature, not cold. Chilling mutes the anchovy and vinegar flavors and makes the cabbage taste flat.

Kitchen Tips

• Shred the cabbage as fine as you can. Thick chunks don’t absorb the dressing and make the slaw hard to eat.
• The splash of cream smooths out the vinaigrette and rounds the acidity. Don’t skip it, but don’t add more either. This shouldn’t taste creamy.
• Toss well and let it sit 5 minutes before serving so the cabbage softens slightly.

Variations

• Green cabbage swap: Use green cabbage for a milder, less peppery slaw.
• Mediterranean add-ins: Toss in capers, sliced olives, and cherry tomatoes for a Niçoise-inspired version.