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© Meredith Corporation. All rights reserved. Used with permission.
Scrub potatoes; cut into 1/2-inch pieces. In a covered medium saucepan, cook potatoes in enough boiling water to cover for 10 to 12 minutes or just until tender. Drain and cool slightly.
Meanwhile, in a large bowl, stir together mayonnaise, yogurt, snipped fresh dill or dried dill, milk, garlic, lemon peel, and salt. Stir in cucumber, green onion, and radishes. Add cooked potato, tuna, and hard-cooked egg; 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.