High Protein Cottage Cheese Tuna Salad
This High Protein Cottage Cheese Tuna Salad mixes drained tuna with cottage cheese, Greek yogurt, lemon, Dijon, crunchy celery, red onion, chives, and gherkins for a creamy chilled salad. It is a practical no-cook lunch for meal prep, snack plates, lettuce boats, wraps, or crackers.
Equipment
- Medium Mixing Bowl
- Small Mixing Bowl
- Fork
- Cutting Board
- Sharp knife
Ingredients
- 200 g canned tuna drained weight
- 100 g fat-free cottage cheese
- 115 g 0% fat-free Greek yogurt
- 1/2 lemon juice only
- 1 tsp Dijon mustard
- 1 rib celery finely diced
- 50 g red onion finely diced
- 5 g fresh chives finely chopped
- 35 g gherkins diced
- 1 pinch sea salt
- 1 pinch ground black pepper
Instructions
- Drain the canned tuna very well and flake it gently with a fork in a medium mixing bowl.
- Stir cottage cheese, Greek yogurt, lemon juice, and Dijon mustard together in a small bowl until creamy.
- Fold the celery, red onion, chives, and diced gherkins into the creamy dressing.
- Add the flaked tuna and fold gently until the salad is evenly coated.
- Taste the salad, then season with sea salt and ground black pepper as needed.
- Serve immediately or chill for 15 to 30 minutes for a firmer texture.
Notes
Storage: Store in an airtight container in the fridge for up to 3 days at 40°F or below.
Freezing: Freezing is not recommended because the cottage cheese, yogurt, and vegetables can separate after thawing.
Expert Tips: Drain the tuna well, dice the vegetables finely, and season only after the mustard and gherkins are mixed in.
Variations: Add dill, parsley, cucumber, radish, chili flakes, capers, or scallions to adjust the texture and flavor.
Meal Prep: Keep crackers, bread, or lettuce separate until serving so they stay crisp.
Texture Tip: Blend the cottage cheese with the Greek yogurt first if you prefer a smoother dressing.