How to make
Wash and chop the cabbage. Grate a carrot. Strain the fish sauce from the tuna.
In a salad bowl, place the cabbage, carrots, tuna and sprinkle it with corn and finely chopped parsley. Drizzle it with the juice of 1 lemon. Season it according to your taste.
Optionally, you can serve it with a sauce of 3.5 oz (100 g) of mayonnaise and 9 oz (250 g) of yogurt, beaten and seasoned with dill.
