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Ensalada de Repollo y Atun (Tuna and Cabbage Salad) Recipe

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This recipe for Ensalada de Repollo y Atun (Tuna and Cabbage Salad) is from Recipes of Costa Rica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head cabbage, shredded
4 cups water
1 (8 oz.) can tuna in oil, drained
3/4 cup lime or lemon juice, freshly squeezed
1/4 cup onions, finely chopped
Pepper to taste
Boiling water
Directions:
Directions:
Mix the onion and the cabbage. Transfer to a strainer. Remove the boiling water from stove. Put in the cabbage mixed with the onion and leave there for three minutes or pour hot water on a strainer where you have put the cabbage and the onion.Drain and dry mix thoroughly and then add the tuna, the juice, salt and pepper in a glass bowl. Serve cold.

 

 

 

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