Dilled Tuna and Potato

Dilled Tuna and Potato

Dilled Tuna and Potato,

SERVES 6

• 3 med. red potatoes
  
• 1/2 cup salad dressing or mayonnaise
• 1/2 cup plain fat-free yogurt
• 1 tbsp. snipped fresh dill
• 1 tbsp. fat-free milk
• 1/2 tsp. finely shredded lemon peel
• 1/4 tsp. salt
• 1 clove garlic minced
• 1 cup chopped cucumber
• 1/4 cup sliced green onion
• 1/4 cup coarsely chopped radishes
• 1  9-oz. can chunk white tuna (water pack), drained
• 2 hard-cooked eggs, chopped
• 12 leaves Savoy Cabbage or Napa Cabbage
• Fresh dill sprigs (optional)

• Scrub potatoes; cut into ½-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, snipped dill, milk, lemon peel, salt and garlic. Stir in cucumber, green onion 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 on cabbage. If desired, garnish with fresh dill.