Tangy Tuna Cabbage Salad
After making this once I think I would suggest some minor changes on how it is served. First off you could make it with chicken instead of tuna. But, it really seemed to be begging to be the slaw in a fish, chicken or beef taco.
3.4 cup sliced red onion
3 tablespoons cider vinegar
1 can (12 ounces) organic albacore white tuna in olive oil or water, drained
3/4 cup chopped Roma tomatoes
1 cup of thinly sliced red bell pepper
3 cups of sliced red cabbage
1 cup of chopped fresh cilantro leaves
2-3 cups halved red seedless grapes
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
2 tablespoons of lime juice
2 teaspoons lime zest
Soak the onion slices in the vinegar.
In a large bowl, break up the tuna pieces into a flakey consistency. Add the marinated onion, including the vinegar, and toss. Gently mix in the tomatoes, bell pepper, cabbage, cilantro, and grapes. Pour olive oil over the salad and mix thoroughly, adding salt and pepper to taste. Place salad on individual plates.
Slice, peel, and chop the avacado into bite-size pieces. Top off the salad, with chopped avacado and sprinkle with lime huice and zest. Serve immediately, or if you want to chill the salad, hold the avacado and lime until it is served.
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