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? Replace it with sour cream or 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 makes 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. 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.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Stretch-a-Can-of-Tuna Salad
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
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