Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Red cabbage; cored, shredded
- chopped
1 Onion;small red
1 cn Tuna; 6 1/2 oz
-packed in olive oil
4 Anchovy fillets
-finely chopped
6 tb Olive oil
1 tb Red wine vinegar
4 ts Heavy cream
1/4 ts Black pepper-freshly ground
1 tb 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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