Ingredients
3
medium red potatoes (about 1 pound)
1/2
cup light mayonnaise or salad dressing
1/2
cup Yoplait® plain fat-free yogurt
1
tablespoon snipped fresh dill or 1 teaspoon dried dill
1
tablespoon fat-free milk
1/2
teaspoon finely shredded lemon peel
1/4
teaspoon salt
1
clove garlic, minced
1
cup chopped cucumber
1/4
cup sliced green onions
1/4
cup coarsely chopped radishes
1
pouch (6.4 oz) chunk white tuna, broken into chunks
2
hard-cooked eggs, chopped
12
leaves Savoy cabbage or Napa cabbage
Fresh dill sprigs (optional)
Preparation
Cut potatoes into 1/2-inch cubes. In a covered medium saucepan, cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
Meanwhile, in a large bowl, stir together mayonnaise, yogurt, the snipped dill, the milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.
To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon onto cabbage. If desired, garnish with fresh dill sprigs.
