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Red cabbage salad with tuna

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Ingredients for 5 servings:

  • 1 small head of red cabbage, finely sliced
  • 1 medium-sized onion(s), finely chopped
  • 60 g capers
  • 1 can of tuna in oil
  • 1 can of tuna, without oil
  • 150 ml vinegar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Delicious with pan-fried dishes

Make a marinade from vinegar, salt, pepper, and the chopped onion. Add the tuna oil, then crumble the tuna and add it along with the capers. Finally, stir in the finely shredded red cabbage (this is easiest with clean hands). The salad should marinate in the refrigerator for about 3 hours; we think it’ll still taste good the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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