| 8 | 10 | 156 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 142 gm | Tuna, albacore, flaked, canned in water (drained well) |
| 2 cup | Green cabbage (finely chopped) |
| 1/4 cup | Green onion (finely chopped) |
| 1 tbsp | Cranberries, dried (finely chopped, for topping) |
| 1 tbsp | Mayonnaise, low fat (for dressing) |
| 3 tbsp | Greek yogurt, plain, fat-free (for dressing) |
| 1/2 tsp | Dijon mustard (for dressing) |
| 1 pinch | Salt and pepper (to taste) |
1. In a mixing bowl, break up the tuna with a fork and mix thoroughly with the cabbage.
2. Stir in the green onion, cranberries, mayonnaise, yogurt and mustard.
3. Taste and add salt and pepper to taste.
4. Eat immediately or refrigerate for up to two days.
4 WWPP, 3WWSP
Tuna
is a great source of protein and Omega 3 fatty acids
Cabbage
is high in fiber which makes it great for digestion
| Fruit | 0.1 |
| Meat | 0.9 |
| Milk Alternative | 0.1 |
| Vegetables | 2.1 |
