Stretch-a-Can-of-Tuna Salad
Economical and so easy, this satisfying salad makes a protein-packed lunch or light dinner. Add a squirt of sriracha sauce or a pinch of smoked paprika for added oomph.
Yield: 2 servings
Yield: 2 servings
Ingredients
- 1 (5- to 6-ounce) can tuna, drained
- 2 cups finely chopped green or red cabbage, from about 4 ounces or ¼ of a small head of cabbage
- 2 hard boiled eggs, peeled and chopped
- 2-3 tablespoons minced fresh chives (may substitute 2 tablespoons minced red onion or scallions; feel free to eyeball to taste)
- 2 tablespoons plain (30g) Greek yogurt
- 2 tablespoons (26g) mayonnaise
- ½ teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Before you start: Read the recipe notes for some helpful tips. In a medium-size bowl, use a fork to break up the tuna, and then add the cabbage and stir to combine. Stir in the eggs, chives, yogurt, mayonnaise, and Dijon. Add salt and pepper to taste. (I use about a ¼ teaspoon of each.)
- Eat immediately or refrigerate for up to 2 days.
Notes
No Greek yogurt? Feel free to use sour cream instead — or use all mayo.
Recent tweaks to the recipe: The Dijon mustard is a recent addition to this recipe. You could omit it, but the small amount enhances the flavor nicely. In a pinch, use regular mustard or even a light squeeze of lemon juice. For extra flavor throughout, I've also taken to mashing one of the egg yolks into the yogurt, mayo, and Dijon. I do it with a fork to the side of the bowl with the tuna — no need to use an extra bowl!
Like a little extra crunch? A sprinkle of roasted sunflower seeds is a tasty addition. Toasted slivered or sliced almonds or pepitas are other good options.
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