Crisp Tuna Cabbage Salad
Makes 2 1-cup servings
One 5-ounce can tuna, drained
2 cups finely chopped green or red cabbage, from about 4 ounces or 1/4 of a small head of cabbage
1/4 cup minced chives, from about 1/4 ounce chives
1 tablespoon mayonnaise
3 tablespoons plain Greek yogurt
Salt and freshly ground black pepper
Shred the tuna with a fork and mix thoroughly with the cabbage. Stir in the chives, mayonnaise, and yogurt. Taste and add salt and pepper to taste. Eat immediately or else refrigerate for up to two days.
