Crunchy Tuna And Cabbage Slaw [Bulkbites.com]

• Servings: 1
• Time: 5 minutes

I have bought a can of tuna and trying new recipes by using it. I have recently tried this recipe and it is really good. Call it salad, dip or spread it is very functional and useful. I like the crunch that the cabbage provides to this preparation. Pickled cabbage can be used in this recipe to get the spicier version of this spread. Tuna is a fantastic source of lean protein while cabbage is rich in micro nutrients and fiber. This is very light and low fat recipe. Overall the recipe is crunchy tasty and healthy. Spread generously on bread, mix with salads and use as a dip with vegetables slices. Prepare this and store in an air tight container to use in next 2-3 days.

Nutrition

• calories: 146
• protein: 23
• carbs: 7
• fat: 3
• saturated fat: 0.78
• polyunsaturated fat: 1.04
• monounsaturated fat: 0.72
• cholesterol: 37
• sodium: 59
• potassium: 421
• dietary fiber: 2.51
• sugars: 0.78
• vitamin a: 28
• vitamin c: 20
• calcium: 84
• iron: 2
• magnesium: 0
• complex carbs: 3.71
• other fats: 0.46

Ingredients

• 1 oz Fish, tuna, white, canned in water, without salt, drained solids
• 1 cup, shredded Cabbage, common (danish, domestic, and pointed types), stored, raw
• 1 tbsp chopped Chives, raw
• 20 gram Yogurt, Greek, plain, nonfat
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 tbsp Parsley, fresh

Instructions

• Chop the cabbage finely and set a side.
• Mince chives and shred the tuna with fork.
• In a bowl mix tuna and Greek yogurt, add cabbage, chives, parsley, salt and pepper.
• Mix vigorously until combine.
• Serve immediately or refrigerate for up to 2-3 days.