Tuna Cabbage Salad
Notes
Recipe Notes
Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Ingredients
1 can (5 ounces) tuna in water, drained
2 cups cabbage, chopped
3 green onions, diced
1 Tablespoon low-fat mayonnaise
2 Tablespoons non-fat plain yogurt
salt and pepper
Directions
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.
Notes
Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
Comment
The 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!
Really 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.
We 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!