Tuna Slaw
Yield
4 servingsPrep
15 minCook
0 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red cabbage
cored, shredded, chopped |
|
| 1 | small |
red onion
|
|
| 6 ½ | ounce |
tuna
packed in olive oil |
|
| 4 | each |
anchovy fillets
finely chopped |
*
|
| 6 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 4 | teaspoons |
heavy whipping cream
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red cabbage
cored, shredded, chopped |
|
| 1 | small |
red onion
|
|
| 187.9 | ml/g |
tuna
packed in olive oil |
|
| 4 | each |
anchovy fillets
finely chopped |
*
|
| 9E+1 | ml |
olive oil
|
|
| 15 | ml |
red wine vinegar
|
|
| 2E+1 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | 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.
