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1 can (5 ounces) tuna in water, drained
2 cups chopped cabbage (green or red, try a mix)
3 to 4 green onions, diced (1/4 cup)
1 Tablespoon mayonnaise
2 Tablespoons non-fat plain yogurt
1/4 teaspoon each salt and pepper


  1. Wash hands with soap and water.
  2. 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.
  3. Chill until ready to serve.
  4. Refrigerate leftovers within 2 hours.


  • Serve on lettuce leaves or make sandwiches or tacos. Try whole grain bread, pita or tortillas.
  • Try adding chopped herbs like cilantro, dill or parsley.
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2 cups
Prep time:
10 minutes
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