I used Wild Planet wild-caught tuna for this salad. (Sara Kate mentioned them in her roundup of the highlights at the 2009 Fancy Food Show.) Their tuna is a little more expensive, but it's more sustainably caught. It is also supposed to be lower in mercury. All good things, and the tuna itself was delicious. You can see it above, just after I opened the can. A solid mass of tuna! No little flecks and specks swimming in water.
Like I said, this salad is simple and fresh; it benefits from a healthy helping of black pepper. I'd love to add a little garlic next time — an addition just for weekend lunches, perhaps! (Tuna and garlic? No need to overwhelm your coworkers!)
Crisp Tuna-Cabbage Salad
One 5-ounce can tuna, drained
2 cups finely chopped cabbage
1/4 cup minced chives
1 tablespoon mayonnaise
3 tablespoons yogurt
Salt and freshly ground black pepper
Shred the tuna with a fork and stir in the rest of the ingredients. Taste and add salt and pepper to taste. Eat immediately or else refrigerate for up to two days.
(Images: Faith Durand)