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


  • 1 (5- to 6-ounce) can tuna, drained
  • 2 cups finely chopped green or red cabbage, from about 4 ounces or 1/4 of a small head of cabbage
  • 2 hard boiled eggs, peeled and chopped
  • 1/4 cup minced fresh chives (may substitute 2 tablespoons minced red onion)
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • Kosher salt and freshly ground black pepper


  1. 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, mayonnaise, and yogurt. Add salt and pepper to taste. (I use about a 1/4 teaspoon of each.)
  2. Eat immediately or refrigerate for up to two days.

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