Crisp Tuna-Cabbage Salad
from http://www.thekitchn.com/

Some of the commenters suggested Swiss Chard in place of the cabbage, or canned salmon in place of the tuna, or adding a bit of mustard, a wedge of lemon juice, and dill weed.

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.

Makes 2 1-cup servings

Nutrition
Per serving, based on 2 servings. (% daily value)

Calories 89
Fat 7.1 g (11%)
Saturated 0 g (0.1%)
Carbs 4.3 g (1.4%)
Fiber 1.5 g (6%)
Sugars 2.8 g
Protein 2.8 g (5.6%)
Cholesterol 6.4 mg (2.1%)
Sodium 65 mg (2.7%)