Cabbage Salad

We have this often when the cabbages in the garden are threatening to overwhelm both us and the "cabbage patch". But of course you can buy a head of green cabbage and do this as an accompaniment to your main course. It's fast and good, and Adriana served it often. It could be considered a luncheon dish on its own.
1. Finely slice (or shred) as much cabbage as you think you'll need.
2. Crumble in a tin of solid-pack tuna. (We buy water-packed, but packed-in-oil is what Adriana used). Try some imported (from Italy) tuna if you can find it, just for interest's sake. I sometimes think it's more flavourful.
3. Toss in a few capers, if you like them.
4. Add salt and pepper to taste, and dress with oil and red-wine vinegar to taste.