Cottage Cheese Tuna Salad Recipe

As a food blogger, I fell for this high protein cottage cheese tuna salad that makes Quick And Easy High Protein Lunches irresistible and I bet you’ll want to know why.

I stumbled onto a combo that actually works: flaky tuna in water folded into creamy small curd cottage cheese. I know it sounds basic, but the contrast is kind of addictive, savory yet bright, and it never feels boring.

I eat it straight from a jar or pile it onto toast, and people always ask how something so simple can taste so fresh. If you wanna keep lunch interesting without fuss this is my go-to for Quick And Easy High Protein Lunches — simple, fast, and more satisfying than you’d expect.

Try it once, you’ll get why I keep making it.

Ingredients

• Tuna: lean protein, low carb, keeps you full, it tastes slightly briny.
• Cottage cheese: creamy protein punch, adds mild tang and calcium, softer then mayo.
• Greek yogurt or mayo: yogurt adds probiotics and tang, mayo gives richness and fat.
• Celery: crunchy fiber, low calorie, fresh vegetal note balances creaminess
• Red onion: sharp slightly sweet bite, adds crunch and mild sulfur antioxidants.
• Sweet pickle relish or dill pickles: brings a sweet or tangy pop, adds moisture.
• Lemon juice and parsley: lemon brightens with acid, parsley freshens and adds vitamins.

Ingredient Quantities

• 2 (5 oz) cans tuna in water, drained
• 1 1/2 cups small curd cottage cheese
• 1/4 cup plain Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 cup celery, finely chopped
• 1/4 cup red onion or green onions, finely chopped
• 2 tablespoons sweet pickle relish or 2 dill pickles, chopped
• 2 tablespoons fresh parsley or dill, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika, optional
• 1 small bell pepper, finely chopped, optional
• 1 tablespoon capers, drained, optional

How to Make this

1. Drain both cans of tuna really well, dump into a bowl and flake with a fork so there are no big chunks.

2. If your small curd cottage cheese seems watery, let it sit in a fine mesh sieve for a few minutes to drain, or gently press with a spoon.

3. In a large mixing bowl combine 1 1/2 cups cottage cheese, 1/4 cup plain Greek yogurt or mayo, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice; stir until mostly smooth. For extra creamy texture you can briefly pulse the cottage cheese and yogurt in a food processor first.

4. Add the flaked tuna to the bowl and fold it into the cottage cheese mixture until evenly coated.

5. Stir in 1/2 cup finely chopped celery, 1/4 cup chopped red or green onions, 2 tablespoons sweet pickle relish or 2 chopped dill pickles, and 1 small finely chopped bell pepper if using.

6. Add 2 tablespoons chopped parsley or dill and 1 tablespoon drained capers if you want them, then season with 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper; mix to combine.

7. Sprinkle in 1/8 teaspoon smoked paprika if you like a hint of smoky flavor, taste and adjust lemon, mustard or salt—remember pickles and capers add salt so go easy.

8. Cover and chill at least 15 to 30 minutes so the flavors meld, longer if you can.

9. Serve on bread, in wraps, with crackers or as a dip for veggies, and enjoy.

10. Store leftovers in an airtight container in the fridge for up to 3 days, stir before serving because it can settle a bit.

Equipment Needed

1. Can opener
2. Fine mesh sieve or cheesecloth for draining cottage cheese and capers
3. Large mixing bowl
4. Fork for flaking tuna and stirring, youll want a sturdy one
5. Measuring cups and measuring spoons
6. Cutting board and chef’s knife for chopping veggies
7. Rubber spatula or wooden spoon for folding and scraping, dont skip this
8. Food processor or immersion blender optional if you want extra creamy texture
9. Airtight container for chilling and storing leftovers

FAQ

Cottage Cheese Tuna Salad Recipe Substitutions and Variations

• Tuna in water: canned salmon, canned chicken, cooked flaky white fish like cod or haddock, or mashed chickpeas for a vegetarian swap.
• Small curd cottage cheese: ricotta, mashed silken tofu, plain Greek yogurt (if you want it smoother), or strained labneh for a thicker, tangy texture.
• Plain Greek yogurt or mayonnaise: mashed avocado, sour cream, a light olive oil + lemon mix, or plain nonfat yogurt to cut calories.
• Celery: cucumber for crunch with less bitterness, thinly sliced fennel for a mild anise note, finely chopped bell pepper, or jicama for extra crispness.

Pro Tips

– Drain and press the tuna and cottage cheese well before mixing. If the cottage cheese seems wet let it sit in a fine mesh for a few minutes or press gently with paper towels, and blot the tuna too, otherwise your mix gets soupy and soggy.

– For super creamy texture, pulse the cottage cheese with the yogurt or mayo in a food processor or blender for 5 to 10 seconds, then fold in the tuna so you still have some flake, not a paste. You can also add a teaspoon of olive oil or a bit more yogurt if it feels dry after chilling.

– Taste as you go for salt and brightness, capers and pickles pack a lot of salt so go easy on extra salt; if it ends up too salty add a splash more lemon juice and a spoon of plain cottage cheese or yogurt to mellow it out.

– Keep the crunchy stuff crunchy: add celery, bell pepper and chopped pickles right before serving if you want max crunch. And chill at least 30 minutes so flavors meld, but stir once more before serving because it tends to settle.