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Makes:

2 cups

Prep time:

10 minutes

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.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

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Tuna Cabbage Salad

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