Insalata Cavolo a Punta e Tonno - Pointed Cabbage and Tuna Salad

 

It has been 15 years since I started shopping at the same vegetable stall in Portobello Market. Here I discovered the pointed cabbage, sweeter and more tender than the round cabbage. It is the perfect ingredient for the winter salads you can invent with whatever you have in the pantry.

Shredded with a large, sharp knife, the pointed cabbage is delicious simply dressed with oil and lemon. However, if you want to make the best out of it, add a teaspoon of mustard to the vinaigrette. 

Insalata Cavolo a Punta e Tonno 
Pointed Cabbage and Tuna Salad


1 medium pointed cabbage, about 400 g
160 g tuna in olive oil
4 anchovies in olive oil
1 tablespoon capers in salt, rinsed
10 black olives, pitted
A handful flat-leaf parsley, chopped
The fresh juice of half lemon
1 teaspoon mustard
Sea salt and black pepper 

Extra virgin oil

Serves 4
Preparation time: 10 minutes

1. Remove the external leaves and trim the base of the cabbage. Halve it and with a sharp knife shred it. Place in a large serving bowl. 
2. In a bowl, place the tuna chunks and flake with a fork. Arrange the tuna over the cabbage along with capers, olives and anchovies. 
3. Prepare the vinaigrette: in a bowl, dissolve the salt in the lemon juice. Add 3 tablespoons of oil and mix with a fork. Combine the mustard and dress the salad. Sprinkle with parsley and serve.