1 large egg
1 tbsp dijon mustard
2 tbsp freshly squeezed lemon juice
1 pinch salt
1 cup light tasting olive oil
1 can tuna
2 small cucumbers, chopped
2 celery stalks, chopped
small hand full fresh basil, chopped
+ 1 head of red cabbage
In a food processor or blender, combine large egg, dijon mustard, lemon juice and salt. Blend for 20 seconds. Add 1 tsp olive oil. Blend for 10 seconds. Repeat the last two steps 4 more times and then increasingly add more olive oil.
In a medium bowl, combine tuna, celery, cucumber and basil with 4 tbsp mayo. Gently separate red cabbage leaves from head. Scoop mixture into leaves. Yay!