Cottage Cheese Tuna Salad

Prep Time 15 mins
Rest Time 30 mins
Total Time 45 mins
Servings: 4
Calories: 280
Description

A creamy, light, and flavorful tuna salad made with cottage cheese instead of mayonnaise. This high protein dish is fresh, slightly tangy, and perfect for sandwiches or a simple chilled meal.

Ingredients
    Tuna Base
  • 3 5 oz cans tuna, drained
  • 1 cup cottage cheese
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
    • Crunchy Mix-Ins
  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup dill pickles, chopped
  • 2 tbsp capers, drained and chopped
    • Flavor Boosters
  • 1/4 tsp dried dill
  • 1/4 tsp garlic powder
    • For Serving
  • 8 slices crusty bread
Instructions
    Prepare the Tuna Base
  1. 1
    In a medium mixing bowl, add the drained tuna and break it apart with a fork until it looks flaky and even. Add the cottage cheese, lemon juice, salt, pepper, and olive oil. Stir everything together until the mixture becomes smooth and creamy. It may look slightly loose at first, but it will thicken as it rests.
    2. Add the Crunchy Ingredients
  2. 2
    Add the chopped celery, red onion, dill pickles, and capers to the bowl. Use a spoon or spatula to gently fold them into the tuna mixture. Make sure everything is evenly distributed so each bite has a mix of creamy and crisp textures.
    3. Season and Adjust
  3. 3
    Sprinkle in the dried dill and garlic powder. Stir again until the seasoning is fully incorporated. Taste the mixture and adjust salt or lemon juice if needed. The flavor should be balanced, slightly tangy, and well seasoned.
    4. Chill the Salad
  4. 4
    Cover the bowl and place it in the refrigerator for about 30 minutes. This resting time allows the flavors to blend and the texture to become thicker and more cohesive. The salad will feel cooler, firmer, and more flavorful after chilling.
    5. Assemble and Serve
  5. 5
    Remove the salad from the refrigerator and give it a gentle stir. Spoon the mixture onto slices of crusty bread. The bread can be toasted for a warm, crisp texture or left soft if preferred. Serve immediately while the filling is cool and creamy.
Note

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as a small amount of liquid may settle at the bottom.

If the mixture feels too wet, add a small spoon of cottage cheese or reduce the lemon juice slightly. If it feels too thick, a small splash of lemon juice can loosen it.

For best texture, ensure the tuna and pickles are well drained before mixing.

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