Ingredients
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
Preparation
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.
