I’m having a bit of a thing about coleslaw – I guess it’s the time of year with lots of cabbages about. Having experimented with basic coleslaw and small cubes of cheese (feta almost melts, smoked cheese is really good as long as the cubes are tiny) I saw half a tin of tuna and thought I would try adding that.
The tuna was in oil and on the tin it was called ‘sandwich tuna’ which meant it was small, very small flakes not big chunks. This almost put me off, but I drained the fish on kitchen paper and then folded it into the coleslaw I’d made with savoy cabbage, celery, courgette, onion and carrot, and a dressing of mayonnaise and yoghurt and a dash of chilli sauce. It worked really well and in fact I think it was better than having limps or flakes of tuna, it gave a subtle taste which enhanced the vegetables rather than dominating.
If I were writing a coleslaw recipe book, this would definitely go in!
Lois Elsden 