One 5-ounce can tuna, drained 2 cups finely chopped cabbage (1/4 of a small head of cabbage) 1/4 cup minced chives 1 tablespoon mayonnaise
3 tablespoons plain Greek yogurt
Salt and freshly ground black pepper
Here’s a tuna salad that’s fresh, crisp, and light, with more vegetables than tuna or mayo in the mix.
Shred the tuna with a fork and mix thoroughly with the cabbage. Stir in the chives, mayonnaise, and yogurt. Taste and add salt and pepper to taste. Eat immediately on wholesome bread or else refrigerate for up to two days.
Adapted from The Kitchn
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This recipe was most recently featured in
Boston Organics Newsletter No. 30 of 2014.