Tuna Cabbage Salad
Prep time: 10 minutes
Makes: 4 servings
Serving Size 1/2 cup
1 can (5 ounces) tuna in water, drained
2 cups cabbage, chopped
3 green onions, diced
1 Tablespoon reduced fat mayonnaise
2 Tablespoons nonfat plain yogurt
salt and pepper
- In a medium bowl, shred tuna with a fork and mix with cabbage. Stir in green onions, mayonnaise and yogurt. Add salt and pepper to taste.
- Chill until ready to serve.
- Refrigerate leftovers within 2 hours.
- Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.