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.


1 can (5 ounces) tuna in water, drained

2 cups cabbage, chopped
3 green onions, diced
1 Tablespoon low-fat mayonnaise
2 Tablespoons nonfat plain yogurt
salt and pepper


medium bowl, can opener, measuring spoon, cutting board, Knife

More About Cabbage

How to Select

Look for firm cabbage heads that feel heavy for their size. The leaves should be tightly packed.

How to Store

Put whole or cut cabbage in a plastic bag. Keep in the refrigerator for up to one week

How to Prepare

Wash cabbage thoroughly just before using. Then, remove tough outer leaves, cut in half, and trim core.