Crisp Tuna-Cabbage Salad

A light crunchy tuna salad -- perfect for a hot summer day. I was looking for a no-cook dinner, and this seemed like just the ticket. Canned tuna, lots of finely chopped cabbage, chives, mayo, yogurt, salt and pepper. It seemed a bit bland at first, so I also added some green onions and vinegar.

I served this with slices of tomato on a fresh ciabatta bed. This was a highly appreciated dinner, and one with high nutrients and relatively few calories.

Note that comments on the blog suggest adding cumin or sesame oil. I think those are good ideas, too.

Note also that the recipe calls for 5 oz tuna, but the small tins are generally 7 oz. I used two cans, and almost 3X the other ingredients. This was about twice what my family of four ate for dinner.