Adapted from www.thekitchn.com
One 5-ounce can tuna, drained
2 c. finely chopped green or red cabbage, from about 4 ounces or 1/4 of a small head of cabbage
1/4 c. minced chives, scallions or onions
1 T. mayonnaise
3 T. plain yogurt
Salt and freshly ground black pepper
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 or else refrigerate for up to two days.