|Prep time: 10 minutes|
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.