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Tuna and hazelnut coleslaw
- Published: 31 Jul 06
- Updated: 18 Mar 24
Coleslaw is traditionally eaten as a side dish but you can turn it into a satisfying meal by adding a tin of tuna with this salad recipe.
![Tuna and hazelnut coleslaw](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/489153-1-eng-GB_tuna-and-hazelnut-coleslaw-768x925.jpg)
Ingredients
- 4 tbsp light mayonnaise
- Juice of 1/2 lemon
- 1 white cabbage, halved, cored and finely shredded
- 1 small red onion, finely sliced
- 20g chopped fresh flatleaf parsley
- 75g chopped roasted hazelnuts (from larger Sainsbury’s)
- 2 x 200g cans tuna steak in oil
Method
- In a large bowl, mix together the mayonnaise, lemon juice and some seasoning.
- Add the cabbage to the bowl, along with the onion, parsley and hazelnuts. Toss everything together to lightly coat in the mayonnaise.
- Drain the tuna steak in oil, add to the coleslaw and gently mix through. Divide between plates and serve with French bread.
- Recipe from August 2006 Issue
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