Tuna Slaw

This vibrant Tuna Slaw is a refreshing Mediterranean-inspired dish that balances the crisp texture of shredded red cabbage with the savory richness of oil-packed tuna. The dressing, made from mashed anchovies, olive oil, red wine vinegar, and a touch of cream, adds a deep umami flavor and creamy consistency that coats every bite. Garnished with fresh parsley and black pepper, it offers a sophisticated yet simple meal perfect for light lunches, weeknight dinners, or as a hearty side dish. The combination of salty, tangy, and fresh notes makes it a satisfying choice that feels both elegant and homey. Serve at room temperature for the best flavor distribution.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 28.4

Dietary: Gluten-free

Description

This vibrant Tuna Slaw is a refreshing Mediterranean-inspired dish that balances the crisp texture of shredded red cabbage with the savory richness of oil-packed tuna. The dressing, made from mashed anchovies, olive oil, red wine vinegar, and a touch of cream, adds a deep umami flavor and creamy consistency that coats every bite. Garnished with fresh parsley and black pepper, it offers a sophisticated yet simple meal perfect for light lunches, weeknight dinners, or as a hearty side dish. The combination of salty, tangy, and fresh notes makes it a satisfying choice that feels both elegant and homey. Serve at room temperature for the best flavor distribution.

Ingredients

1 pound Red cabbage; cored, shredded

Directions

1
Place the shredded red cabbage and chopped small red onion in a large mixing bowl.
2
Drain the tuna, reserving the olive oil in a small bowl.
3
Flake the drained tuna into bite-sized pieces and add to the cabbage and onion mixture.
4
In a separate small bowl, mash the anchovy fillets with the reserved tuna oil until smooth and emulsified.
5
Whisk in the additional olive oil, red wine vinegar, heavy cream, and freshly ground black pepper to the anchovy mixture until combined.
6
Pour the dressing over the cabbage and tuna mixture.
7
Toss thoroughly to ensure all ingredients are evenly coated.
8
Sprinkle with fresh chopped parsley and serve at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 28.4kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 20.4mg1%
Total Carbohydrate 6.6g3%
Dietary Fiber 2.8g12%
Sugars 3.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage may release some liquid; toss again before serving.

Substitutions: If you prefer a lighter version, you can substitute heavy cream with 2% milk or Greek yogurt. For a vegan option, omit the tuna and anchovies, and use a tahini-lemon dressing instead.

Variations: Some cooks omit the onion for a milder flavor. You can also add chopped black olives, capers, or strips of sun-dried tomatoes for extra texture and flavor.

Tip: Processing the dressing ingredients in a food processor with a metal blade can help create a smoother, more emulsified dressing.

Keywords: tuna, slaw, cabbage, red cabbage, salad, mediterranean, anchovy, olive oil, dressing, lunch, quick, easy, seafood, vinegar, parsley, fresh

Read it online: https://www.chefs-mate.com/recipe/tuna-slaw/