TUNA-CABBAGE SALAD

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TUNA-CABBAGE SALAD image

Categories     Salad     Fish     No-Cook     Lunch

Yield 2 servings

Number Of Ingredients 6

One 5-ounce can tuna, drained
2 cups finely chopped cabbage
1/4 cup minced chives
1 tablespoon mayonnaise
3 tablespoons yogurt
Salt and freshly ground black pepper

Steps:

  • Shred the tuna with a fork and stir in the rest of the ingredients. Taste and add salt and pepper to taste. Eat immediately or else refrigerate for up to two days.

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