Title: Tuna slaw
 Categories: Salads, Vegetables
      Yield: 4 Servings
 
      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