CRISP TUNA-CABBAGE SALAD

By grinder

Ingredients

• 1 {5oz} can tuna, drained
• 2 cups finely chopped green or red cabbage, {from about 4 oz. or 1/4 of a small head of cabbage}
• 1/4 cup minced chives, {from about 1/4 oz. chives}
• 1 tablespoon mayonnaise
• 3 tablespoons plain Greek yogurt
• Salt and freshly ground black pepper

Details

Adapted from thekitchn.com

Preparation

Step 1

Shred 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 up to 2 days.