Buffalo Tuna Salad
Buffalo Tuna Salad mixes flaky tuna, cottage cheese, crunchy celery, red onion, lemon, and Buffalo sauce into a creamy no-cook lunch. It is a high protein, low calorie option for meal prep, work lunches, lettuce cups, wraps, and simple salad bowls.
Equipment
- Medium Mixing Bowl
- Fork
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
Ingredients
- 2 5 ounce cans tuna drained and flaked
- 1/2 cup celery finely chopped, about 2 stalks
- 1/4 cup red onion finely chopped
- 3/4 cup cottage cheese
- 3 tablespoons Buffalo sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt more to taste
- 1/4 teaspoon black pepper more to taste
Instructions
- Drain both cans of tuna well, then flake the tuna gently with a fork in a medium mixing bowl.
- Finely chop the celery and red onion so the vegetables mix evenly through the salad.
- Stir cottage cheese, Buffalo sauce, lemon juice, garlic powder, paprika, salt, and pepper together until combined.
- Add the tuna, celery, and red onion, then fold gently until the salad is creamy and evenly coated.
- Taste and adjust with more Buffalo sauce, lemon juice, salt, or pepper as needed.
- Serve right away or chill for 15 to 20 minutes before serving with lettuce, crackers, wraps, or greens.
Notes
Storage: Store Buffalo Tuna Salad in an airtight container in the refrigerator for up to 3 days and stir before serving.
Freezing: Freezing is not recommended because cottage cheese can separate and make the tuna salad watery after thawing.
Reheating: This is a cold lunch salad and should not be reheated; keep it chilled until serving.
Expert Tips: Drain the tuna very well and mix the cottage cheese dressing before folding in the tuna for the best texture.
Meal Prep: Pack the salad separately from crackers, wraps, lettuce, or greens so everything stays fresh and crisp.
Variations: Add diced pickles, cucumber, green onion, avocado, or bell pepper for extra crunch and fresh flavor.