1 lb Red cabbage, cored, shredded & chopped
1 Onions – small red
1 can Tuna; 6 1/2 oz -packed in olive oil
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.
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