Cabbage with Tuna and Fennel

Ingredients

Dressing

• 1/3 cup gluten free rice vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped Italian parsley
• 1 teaspoon minced fresh garlic
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup olive oil

Salad

• 1 medium bulb fennel, thinly slice the bulb and stems
• 1/2 small red cabbage, shredded
• 1/2 small Napa cabbage, shredded
• 1/2 cup sliced green onions
• 1/2 cup julienne cut yellow bell pepper
• 1/2 cup pitted Kalamata olives, cut in half
• 1 (12 oz) can Chicken of the Sea® Solid White Albacore Tuna in Water
• Fried rice noodles (optional)
• Toasted sesame seeds

Directions

1. In a small bowl, combine the vinegar, mustard, parsley, garlic, salt and pepper. Slowly whisk in the olive oil until all ingredients are combined.
2. In a large bowl, toss together the fennel, both types of cabbage, green onions, bell pepper and olives; set aside.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Flake the tuna with a fork and gently fold into the cabbage mixture.
5. Divide the salad among serving plates using rice noodles as a bed (optional) and sprinkle with sesame seeds.