Crisp Tuna-Cabbage Salad

• One 5-ounce can tuna, drained
• 2 cups finely chopped cabbage (1/4 of a small head of cabbage)
• 1/4 cup minced chives or scallions
• 1 Tbsp mayonnaise
• 3 Tbsp plain Greek yogurt
• Salt and freshly ground black pepper

Here's a tuna salad that's fresh, crisp, and light, with more vegetables than tuna or mayo in the mix.

Shred the 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 on wholesome bread or else refrigerate for up to two days.