Fresh Tuna and Cabbage Slaw with Lemon-Avocado Dressing

1.Thinly shred the cabbage using a sharp knife or mandoline and place it in a large mixing bowl.

2.Peel and thinly slice the red onion. Add the onion slices to the cabbage bowl.

3.Drain the canned tuna thoroughly and flake it lightly with a fork. Add the tuna to the cabbage and onion mixture.

4.In a blender or food processor, combine the ripe avocado, lemon juice, olive oil, honey, a pinch of salt, and freshly ground black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.

5.Pour the lemon-avocado dressing over the cabbage, onion, and tuna mixture.

6.Toss gently but thoroughly to evenly coat all ingredients with the dressing.

7.Taste and adjust salt and pepper as needed.

8.Transfer the slaw to a serving bowl or plate, garnish with chopped fresh cilantro or parsley if desired, and serve immediately or chilled for up to 1 hour for best freshness.