1 tin wild caught tuna 1 organic cucumber, grated 1/2 cup full-fat yogurt 1/2 tsp. dried dill head of organic cabbage Optional: sprouts, sliced organic cucumber, organic red pepper slices
Mix cucumber, yogurt and dill together and stir into wild tuna. Top with sprouts, cucumber or red pepper slices. Spoon a portion of tuna salad inside a single leaf of cabbage. Wrap up, using another cabbage leaf if necessary.