1 tablespoon olive oil
1 medium Red onion (170g), sliced thinly 2 cups (160g) finely shredded Red cabbage
2 cups (160g) finely shredded Chinese cabbage
1/4 Cup (60ml) cider vinegar
1 large Green Apple (200g), sliced thinly 1 Cup loosely packed fresh flat-leaf parsley leaves
4 X 200g tuna steaks
1 Heat oil in wok; stir-fry onion and cabbages 2 minutes. Add vinegar, bring to a boil. Boil 1 minute. Remove from heat, stew in apple and parsley
2 Meanwhile, cook fish on heated lightly oiled grill plate (or grill or barbecue) until cooked as desired. Serve fish with hot cabbage salad.
Serves 4 per serving 8.1g carbohydrates; 16.2g total barrel (5.2g saturated fat: 1635kJ (391 cal); 52.5g protein.