Recipe for Tuna Slaw 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Red cabbage, cored, shredded & chopped
1 x Onion,small red
1 can Tuna, 6 1/2 oz packed in olive oil
4 x Anchovy fillets finely chopped
6 tbl Olive oil
1 tbl Red wine vinegar
4 tsp Heavy cream
1/4 tsp Black pepper-freshly ground
Instructions:
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

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