Tuna Slaw
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INGREDIENTS
- 1 tb Red wine vinegar
- 6 tb olive oil
- 1/4 ts Black pepper-freshly ground
- 1 tb Parsley;fresh, chopped
- 4 Anchovy fillets
- 4 ts Heavy cream
- 1 cn Tuna; 6 1/2 oz
- 1 lb Red cabbage; cored, shredded
- 1 Onion;small red
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (213g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 166 | ||
| Calories from Fat: 91 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.1g | 13 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 54.4mg | 17 % | |
| Sodium 90mg | 3 % | |
| Potassium 330.4mg | 9 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 17.4g | 25 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 166
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