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Tuna salad and cabbage


The Savoy cabbage — 400 g
Tuna — 150 g
Green onions — 3 tablespoons
Parsley — 3 tbsp
Eggs — 2 PCs.
Celery (stalk) — 40 g
Seeds — 40 g
Parmesan cheese — 30 g
Capers — 3 tbsp
Olive oil — to taste
Lemon juice — to taste
Rice vinegar — to taste
Salt — to taste
Ground black pepper — to taste


1. Chop the cabbage, green onions, parsley and celery. Of tuna drained. Cook hard-boiled eggs, then peel the shell and slice. Grate the cheese on a grater.
2. Mix the cabbage in a large bowl, drizzle with olive oil and rice vinegar. Add a small amount of salt and pepper.
3. In a separate bowl, combine the tuna and half of the sliced boiled eggs. Add green onions, parsley and a little olive oil. Stir the mixture with a fork, stretching the egg and tuna. Add sunflower seeds, cheese and capers. If necessary, add more olive oil and fresh lemon juice. Season with salt and pepper to taste.
4. Add the tuna mixture to the bowl with the cabbage, mix well. Before serving, put the remaining eggs on top.tuna-salad-and-cabbage

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