Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
1. In a medium bowl, shred tuna with fork and mix with cabbage. Stir in green onions, mayonnaise, and yogurt. Add salt and pepper to taste.
2. Chill until ready to serve.
3. Refridgerate leftovers within 2 hours.
Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
3 Comments for "Tuna Cabbage Salad"
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Submitted by erin.scionti on Fri, 04/03/2020 - 09:52We served this to our fourth grade students and it was a huge hit! We served in corn tortillas. This is a great way to get some more veggies into our diet!
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Submitted by themeparkhero on Sat, 01/16/2016 - 11:31Really easy awesome recipe. My recommendation is to add a little cilantro and possibly some lemon juice and put in tortillas for an awesome, non-fried, version of a fish taco.
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Submitted by LavenderLady on Mon, 07/13/2015 - 14:00The Tuna Cabbage Salad was a big hit at our house. I added some dried dill weed, which I always like in tuna salad. Some shredded carrots made it more colorful. Substituting about half the mayo in any recipe with plain yogurt makes sense to me!