Loaded with filling protein and fiber-rich veggies, this remake on the classic recipe is economical, nutritious, and completely delicious!
Cabbage and tuna may not seem like kindred spirits, but when mixed together in a simple salad, the results are decidedly delicious. What’s more, every crisp forkful delivers filling protein, nutrient-rich veggies, and satisfying flavor. What’s not to love?
Like any good tuna salad, this recipe can be tweaked based on personal preference and what you have on hand. Like a little Dijon or a few chopped olives in your tuna salad? Have at it. Don’t have Greek yogurt? Feel free to use all mayo. Want to bolster the veggies with some shredded carrot or chopped avocado. Go for it!
I thoroughly enjoy this recipe as written, but tuna salad absolutely leaves room for flexibility. If you’re not feeling patient enough to boil eggs, (this technique does make it easy!), you could experiment with some diced apple. I’ve been known to add some chopped pickles to my tuna salad, and fresh herbs like dill, parsley, and basil are always fair game.
Because all of the ingredients in this salad are either pantry staples or have a long refrigerator life, it’s one of those meals I rely on when I’m hungry and have no advance plan. Based on this 2010 recipe, it comes together quickly, is economical, and always tastes like more than the sum of its parts.
If the flavor in the basic recipe isn’t quite there yet, I find an extra pinch or two of salt and pepper is all that’s needed bring out the inner beauty of the cabbage and hard boiled eggs.
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
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.)
Eat immediately or refrigerate for up to two days.
I added some chopped pickle as you mentioned because I love sweet pickle in my tuna salad. Delish! Will make this often for an easy, healthy lunch.
Chopped pickle in tuna salad is awesome! So happy it’s a keeper, Betsy.