- 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.