Easy Tuna and Napa Cabbage Salad


How about a super easy, low fat and carb, dinner you can make in minutes? I took my idea from The Ultimate Healthy Eating Cookbook, and as usual jazzed it up.

recipe serves 2


7 oz can of albacore tuna in water.

1 head Napa cabbage.

1 can Trader Joe’s or such fire roasted red peppers (reserve unused for other meals).

1 can of artichoke hearts – opened up slightly to create a flower appearance (reserve unused for other meals).

3 Tbsp low fat mayonnaise.

2 Tbsp chopped parsley (save a little for garnish).

1 Tbsp dijon mustard.

1 Tbsp capers.

1/4 tsp celery salt.

dash of pepper.

2 slices Sourdough bread.

1 1/2  Tbsp salted butter.

1 clove minced garlic.

1/8 tsp dry Italian spices.


Drain water from tuna.

To mixing bowl add tuna, mayo, mustard and mix together as you break up the tuna.

Add celery salt, capers, and parsley and stir to mix.

Cut the stocks off 4 Napa cabbage leaves and  plate 2 on each plate end-to-end to form a bowl.

Mix the butter, garlic, and Italian seasoning to soften and mix the ingredients.

Toast sourdough bread and then cut off crusts and add garlic butter. Then slice bread into nice strips and plate.

Slice one large fire roasted red pepper into 1/8 inch or so strips and arrange on top of plated artichoke hearts.

Place equal scoops of tuna mixture in center of each cabbage boat and enjoy!


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Good Eating and Table Talk,



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