I love a little crunch in my tuna salad. I also am not the biggest fan of mayonnaise; I like a dab but no more. Here's a tuna salad in that spirit — fresh, crisp, and light, with more vegetables than tuna in the mix.
I used Wild Planet light skipjack tuna for this salad. We're big fans of Wild Planet's responsibly-sourced canned tuna around here. (Sara Kate mentioned them in her roundup of a past Fancy Food Show.) Their light skipjack tuna is a little more expensive, but it's lower in mercury than other canned tuna, and skipjack is overall one of the best picks for tuna. When I checked Monterey Bay Aquarium's Seafood Watch for their take on this variety of fish (something I generally do when buying fish): "Skipjack tuna caught with troll or pole-and-line gear receive a “Best Choice” recommendation because there is little or no bycatch associated with this collection method."
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.
I mixed the tuna with a generous quantity of finely chopped cabbage, which makes up the bulk of the salad. The tuna adds protein, and it's all dressed with just a touch of mayonnaise helped out by Greek yogurt. This lighter approach to tuna salad is simple and fresh; it benefits from a healthy helping of black pepper, too. 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 green or red cabbage, from about 4 ounces or 1/4 of a small head of cabbage
1/4 cup minced chives, from about 1/4 ounce chives
1 tablespoon mayonnaise
3 tablespoons plain Greek yogurt
Salt and freshly ground black pepper
Shred the tuna with a fork and mix thoroughly with the cabbage. Stir in the chives, mayonnaise, and yogurt. Taste and add salt and pepper to taste. Eat immediately or else refrigerate for up to two days.
Updated from recipe originally published August 2010.