Recipe for Tuna Slaw


1 lb red cabbage; cored, shredded & chopped
1 onion; small red
1 can tuna; 6 1/2 oz packed in olive
4 anchovy fillets finely chopped
6 tablespoon olive oil
1 tablespoon red wine vinegar
4 teaspoon heavy cream
1/4 teaspoon black pepper-freshly ground
1 tablespoon parsley; fresh, chopped


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

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