This Cottage Cheese Tuna Salad is a high-protein, mayo-free twist on a classic recipe, combining creamy blended cottage cheese, crunchy vegetables, and tangy pickles. It’s a light yet satisfying dish, perfect for a quick lunch or snack that doesn’t compromise on flavor or nutrition.
Why You’ll Love This Recipe
- Healthy and nutritious: Packed with protein and low in calories, this is a guilt-free meal option.
- No mayo required: Cottage cheese provides creaminess without the need for mayonnaise.
- Quick and easy: Ready in just 10 minutes, this recipe is perfect for busy days.
- Versatile: Serve it on sandwiches, with crackers, in lettuce wraps, or over greens.
- Customizable: Add your favorite herbs, spices, or extra veggies for a personal touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 (5 oz) cans white albacore tuna, drained well
- ⅓ to ½ cup cottage cheese (start with ⅓ cup for a drier salad)
- 1 stalk celery, minced
- 3 tablespoons red onion, minced
- 2–3 tablespoons dill pickles or sweet pickles, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove, finely minced or microplaned
- 2 tablespoons fresh chives, parsley, or dill
- ¼ teaspoon salt, more to taste
- ½ teaspoon black pepper, more to taste
- Hot sauce (optional, to taste)
Directions
- Using a blender or immersion blender, blend the cottage cheese until smooth and creamy.
- In a medium bowl, combine the drained tuna, blended cottage cheese, celery, red onion, pickles, Dijon mustard, lemon juice, garlic, herbs, salt, and pepper.
- Mix well, ensuring all the ingredients are evenly distributed. Add hot sauce if desired for a spicy kick.
- Serve immediately as a sandwich filling, with crackers, in a lettuce wrap, or over a bed of greens.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
Variations
- Spicy kick: Add chopped jalapeños or more hot sauce for extra heat.
- Avocado twist: Mix in mashed avocado for a creamy, nutrient-rich variation.
- Greek-inspired: Add diced cucumbers, Kalamata olives, and a sprinkle of feta cheese.
- Sweet touch: Use sweet pickles instead of dill for a hint of sweetness.
- Crunch boost: Include finely chopped bell peppers or shredded carrots.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish is best served cold or at room temperature; no reheating is required.
FAQs
1. Can I use a different type of tuna?
Yes, you can use chunk light tuna or skipjack tuna if albacore isn’t available.
2. Can I skip blending the cottage cheese?
Blending creates a smoother texture, but you can skip this step if you don’t mind a chunkier consistency.
3. Can I make this recipe dairy-free?
You can substitute the cottage cheese with a dairy-free alternative like silken tofu.
4. What’s the best way to drain canned tuna?
Press the lid of the can down tightly and pour out the liquid. Alternatively, use a fine mesh sieve for thorough draining.
5. Can I freeze this tuna salad?
Freezing is not recommended as the texture of the vegetables and cottage cheese may change.
6. How can I reduce the sodium content?
Use low-sodium tuna and cottage cheese, and reduce the amount of added salt.
7. Can I meal prep this salad?
Yes, it’s great for meal prep. Store it in individual portions for an easy grab-and-go meal.
8. Can I use dried herbs instead of fresh?
Yes, but use half the amount since dried herbs are more concentrated in flavor.
9. Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in protein, making it a great option for keto diets.
10. What can I use instead of Dijon mustard?
You can substitute it with yellow mustard or whole-grain mustard.
Conclusion
This Cottage Cheese Tuna Salad is a delicious, healthy, and versatile dish that you’ll want to add to your regular meal rotation. With its creamy texture, crunchy veggies, and tangy flavors, it’s perfect for a quick lunch, a light dinner, or even meal prep. Give it a try—you’ll love how easy and satisfying it is!
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Cottage Cheese Tuna Salad
This high-protein Cottage Cheese Tuna Salad is a healthy, mayo-free twist on the classic recipe. Blended cottage cheese replaces mayonnaise, creating a creamy texture, while crunchy vegetables and tangy pickles add fresh flavor. Perfect for a quick, satisfying meal that’s low in calories yet full of nutrition.
- Total Time: 10 minutes
- Yield: 4 servings
Ingredients
- 3 (5 oz) cans white albacore tuna, drained well
- ⅓ to ½ cup cottage cheese (start with ⅓ cup for a drier salad)
- 1 stalk celery, minced
- 3 tbsp red onion, minced
- 2–3 tbsp dill or sweet pickles, minced
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 garlic clove, finely minced or microplaned
- 2 tbsp fresh chives, parsley, or dill
- ¼ tsp salt (more to taste)
- ½ tsp black pepper (more to taste)
- Hot sauce (optional, to taste)
Instructions
- Blend the cottage cheese with a blender or immersion blender until smooth.
- In a medium bowl, combine drained tuna, blended cottage cheese, celery, red onion, pickles, Dijon mustard, lemon juice, garlic, fresh herbs, salt, and pepper.
- Mix until evenly combined. Add hot sauce if desired.
- Serve immediately as a sandwich filling, with crackers, in lettuce wraps, or over greens.
Notes
- For a smoother consistency, don’t skip blending the cottage cheese.
- Adjust salt and pepper to taste, especially if using low-sodium tuna or cottage cheese.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Low Calorie
