4 cans of white abacore tuna.
1/4 cup virgin olive oil
1 cup shredded cabbage
1 white or yellow onion cut into small pieces
2 garlic cloves crushed
3 tablespoon of balsamic vinegar
1/2 cup ketchup
salt and pepper
tabasco sauce to taste (optional)
In a medium pan add olive oil, onions, cabbage and garlic. Saute until tender. Add salt, pepper and vinegar. Slow cook for 5 minutes. Add drained tuna, catsup and remove from heat (hot sauce optional). Mix well with a big spoon. Pour into a bowl, cover and put it in the refrigerator until cold. Remove excess oil and serve with crackers.
* It can be serve warm over pasta, COQUI!