Serve on lettuce leaves or make sandwhiches with whole wheat or pocket (pita) bread.
Our Cabbage Magazine features this recipe:
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 sandwhiches with whole wheat or pocket (pita) bread.
2 Comments for "Tuna Cabbage Salad"
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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!