Every once in awhile things line up just right. Sometimes its big life things and sometimes its little things like this lunch. I was sitting at my desk last week trying to finish some email and distracting myself with thoughts of lunch. My stomach was growling and I knew I had nothing in the house. I was already envisioning some weird, mish-mash creation that undoubtedly involved the canned beans that are always in my pantry. And then I saw this recipe for crunchy cabbage tuna salad and mentally cheered since I had everything on hand. I lightened up the tuna salad with nonfat yogurt and light sour cream, which I prefer to mayonnaise. And the cabbage is a brilliant idea for adding volume and crunch. It’s perfect, especially with the addition of a thinly sliced jalapeno and green apple if you are feeling frisky.
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Optional but recommended: 1 thinly sliced jalapeno and/or 1/2 thinly sliced apple
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