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Tuna Slaw

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Submitted by DanielQuint

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

20 min

Ingredients

1 453.6
POUND G RED CABBAGE
cored, shredded, chopped
1 1
SMALL SMALL RED ONION
6 ½ 187.9
OUNCE ML/G TUNA
packed in olive oil
4 4
EACH EACH ANCHOVY FILLETS
finely chopped *
6 9E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML RED WINE VINEGAR
4 2E+1
TEASPOONS ML HEAVY WHIPPING CREAM
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
1 15
TABLESPOON ML PARSLEY LEAVES
fresh

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 278 68% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 144mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 21g
Vitamin A 28% Vitamin C 116%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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