Step by Step Instructions
- Step 1: Put the sliced cabbage in a large bowl and salt it. Rub the cabbage well between your palms thus helping it draw out its juices.
- Step 2: Add the Florina peppers, celery, grated carrot, garlic and vinegar. Mix well and pour in olive oil.
- Step 3: Top with Alonissos tuna chunks.
- Step 4: Serve in a wide platter.
Ingredient List
- 200g tuna in olive oil
- 1 cabbage, thinly sliced
- 250g Florina peppers, finely chopped
- 1 clove garlic, crushed
- 100g celery, finely chopped
- 200g grated carrot
- 20g fleur de sel
- 100g vinegar
- 300ml organic extra virgin olive oil