Introduction

Hey there, friend! Let’s talk about tuna salad. Does it bring back memories for you? Maybe packed lunches during school, quick desk lunches, or those easy summer picnics? Tuna salad is a classic for a reason – it’s fast, versatile, and seriously satisfying. But sometimes, the traditional version can feel a little heavy, right?

Well, get ready because I’m about to share a recipe that’s going to change your tuna salad game forever. We’re swapping out some of the mayo for good ol’ cottage cheese, and the result? A tuna salad that’s incredibly creamy, lighter, packed with protein, and bursting with fresh flavor. It’s so simple to whip up, you’ll wonder why you didn’t try this sooner!

Why You’ll Love This Recipe

Seriously, this isn’t just any tuna salad. Here’s why it’s going to become your new go-to:

Fast: You can have this mixed up and ready to eat in less than 10 minutes. Perfect for those busy days!
Easy: If you can open a can and chop a few veggies, you can make this. No fancy skills required!
Perfect for Meal Prep: Make a big batch at the beginning of the week, and you’ve got healthy, delicious lunches sorted.
Crowd-Pleasing: Serve it on crackers, lettuce wraps, sandwiches, or just with a fork – everyone loves a good tuna salad, and this one is special!

Ingredients

Here’s what you’ll need to gather. Most of these are probably already hanging out in your pantry and fridge!

7 oz canned tuna (5 oz drained): Go for good quality tuna packed in water or olive oil. Just make sure to drain it really well!
½ cup cottage cheese: This is our magic ingredient! It adds creaminess and protein without all the fat of extra mayo. Use full-fat or reduced-fat, whatever you prefer.
⅓ cup red bell pepper, finely diced: Adds a lovely pop of color and a sweet, fresh crunch.
2 large eggs: Hard-boiled, of course! Chopped eggs are a classic tuna salad addition for a reason – they add great texture and richness.
3 tablespoon mayonnaise: We still need a little mayo for that classic flavor and binding power. You can adjust this amount based on how creamy you like it.
1 teaspoon dijon mustard: A little tang to wake everything up!
1 teaspoon tomato paste: This is my secret ingredient! It adds a little depth and umami that you can’t quite place but makes a big difference. Trust me on this one!
½ teaspoon black pepper, freshly ground: For a little kick.
½ teaspoon garlic powder: Adds a subtle savory note.
½ teaspoon paprika: For warmth and color.
1 green onion or scallion, finely sliced: Offers a mild oniony bite without being overpowering.
1-2 tablespoon fresh dill, chopped: Fresh herbs are a must! Dill and tuna are best friends. If you don’t have dill, fresh parsley or chives work too.

How to Make It

Alright, let’s get this deliciousness mixed up! It’s honestly so simple.

First things first, make sure your tuna is well-drained. Nobody likes a watery tuna salad! Flake the tuna into a medium bowl.
In a separate small bowl (or you can just add them straight to the tuna bowl if you’re feeling lazy, no judgment here!), combine the cottage cheese, mayonnaise, dijon mustard, tomato paste, black pepper, garlic powder, and paprika. Stir everything together until it’s nice and smooth.
Add the finely diced red bell pepper, chopped hard-boiled eggs, sliced green onion, and chopped fresh dill to the bowl with the tuna.
Pour the creamy cottage cheese and mayo mixture over the tuna and veggies.
Gently fold everything together until it’s well combined. Be careful not to mush it too much – you want to keep some texture from the tuna, eggs, and veggies.
Taste and adjust the seasoning. Does it need a pinch more salt? Maybe a little more pepper? This is your tuna salad, make it perfect for you!
For the best flavor, cover the bowl and pop it in the fridge for at least 15-20 minutes to let the flavors meld. If you can wait longer, even better!
Serve it up however you like – on toast, crackers, lettuce wraps, or stuffed into an avocado. Enjoy!

Substitutions & Additions

This recipe is super forgiving and easy to customize. Here are a few ideas:

Veggies: No red pepper? Use finely diced celery, cucumber, or even shredded carrots. Finely chopped red onion or sweet onion works instead of green onion if you prefer. Pickles or relish add a great tang!
Herbs: Swap dill for fresh parsley, chives, or a mix. Dried herbs can work in a pinch, but use about half the amount of fresh.
Spices: Add a pinch of cayenne for heat, or try onion powder instead of garlic powder.
Protein: This base works wonderfully with shredded cooked chicken breast or even mashed chickpeas for a vegetarian option.
Make it Richer/Lighter: Adjust the ratio of cottage cheese to mayonnaise. Use less mayo for a lighter salad, or a little more if you prefer a creamier, more traditional texture.

Tips for Success

Making this tuna salad is pretty straightforward, but here are a couple of tips to make sure it turns out perfectly every time:

Drain the Tuna: I know I said it before, but seriously, squeeze out as much water as you can! This prevents a watery salad.
Chop Finely: Dicing the pepper, green onion, and eggs into small, similar-sized pieces helps everything mix evenly and gives you a great texture in every bite.
Chill Time: Letting the salad sit in the fridge for a bit really allows the flavors to come together. If you’re in a rush, it’s still good, but a little chill time elevates it!
Taste and Adjust: Don’t skip the tasting step! Seasoning is key to making any recipe shine.

How to Store It

This cottage cheese tuna salad stores beautifully! Just transfer any leftovers to an airtight container and keep it in the refrigerator. It should stay fresh and delicious for 3-4 days. It’s perfect for grabbing straight from the fridge for a quick lunch.

FAQs

Can I use fat-free cottage cheese or light mayonnaise?

Absolutely! You can use any percentage of cottage cheese you like, and light mayonnaise works just fine. The flavor and texture might be slightly different, but it will still be delicious.

Do I have to include the hard-boiled eggs?

Nope! If you don’t like eggs in your tuna salad, feel free to leave them out. The salad will still be creamy and flavorful thanks to the cottage cheese.

What’s the best way to serve this?

Oh, the possibilities! It’s fantastic on whole-wheat toast, piled onto crunchy crackers, wrapped in crisp lettuce leaves (hello, low-carb!), scooped onto cucumber slices, stuffed into a pita pocket, or just enjoyed straight from the bowl with a fork!

Can I make this ahead of time?

Yes, please do! This tuna salad is an excellent candidate for meal prep. You can make it a day or two in advance, and the flavors will actually improve as they sit in the fridge.

Creamy & Healthy Cottage Cheese Tuna Salad

This recipe swaps out some traditional mayonnaise for cottage cheese, creating a lighter, protein-packed tuna salad that's incredibly creamy and bursting with fresh flavor. It's fast, easy, and perfect for busy days, meal prep, or versatile servings on crackers, lettuce wraps, or sandwiches.

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Prep Time 10

Ingredients

Hauptzutaten

7 oz canned tuna 5 oz drained; good quality, packed in water or olive oil, drain really well
0.5 cup cottage cheese full-fat or reduced-fat
0.33 cup red bell pepper finely diced
2 large eggs hard-boiled, chopped
3 tablespoon mayonnaise adjust based on desired creaminess; can use light mayonnaise
1 teaspoon dijon mustard
1 teaspoon tomato paste secret ingredient for depth/umami
0.5 teaspoon black pepper freshly ground
0.5 teaspoon garlic powder
0.5 teaspoon paprika
1 green onion or scallion finely sliced
1.5 tablespoon fresh dill chopped; or fresh parsley or chives

Instructions

First things first, make sure your tuna is well-drained. Nobody likes a watery tuna salad! Flake the tuna into a medium bowl.
In a separate small bowl (or you can just add them straight to the tuna bowl if you're feeling lazy, no judgment here!), combine the cottage cheese, mayonnaise, dijon mustard, tomato paste, black pepper, garlic powder, and paprika. Stir everything together until it's nice and smooth.
Add the finely diced red bell pepper, chopped hard-boiled eggs, sliced green onion, and chopped fresh dill to the bowl with the tuna.
Pour the creamy cottage cheese and mayo mixture over the tuna and veggies.
Gently fold everything together until it's well combined. Be careful not to mush it too much – you want to keep some texture from the tuna, eggs, and veggies.
Taste and adjust the seasoning. Does it need a pinch more salt? Maybe a little more pepper? This is your tuna salad, make it perfect for you!
For the best flavor, cover the bowl and pop it in the fridge for at least 15-20 minutes to let the flavors meld. If you can wait longer, even better!
Serve it up however you like – on toast, crackers, lettuce wraps, or stuffed into an avocado. Enjoy!

Notes

Substitutions & Additions:
- Veggies: Use finely diced celery, cucumber, shredded carrots, chopped red onion, sweet onion, pickles, or relish.
- Herbs: Swap dill for fresh parsley, chives, or a mix. Use about half the amount if using dried herbs.
- Spices: Add a pinch of cayenne for heat, or try onion powder instead of garlic powder.
- Protein: This base works wonderfully with shredded cooked chicken breast or mashed chickpeas for a vegetarian option.
- Make it Richer/Lighter: Adjust the ratio of cottage cheese to mayonnaise.
Tips for Success:
- Drain the Tuna: Squeeze out as much water as possible to prevent a watery salad.
- Chop Finely: Dice pepper, green onion, and eggs into small, similar-sized pieces for even mixing and texture.
- Chill Time: Letting the salad sit in the fridge for at least 15-20 minutes allows flavors to meld and improves taste.
- Taste and Adjust: Don't skip tasting and adjusting seasoning (salt, pepper) before serving.
Storage:
- Transfer leftovers to an airtight container and refrigerate.
- Stays fresh for 3-4 days.
- Excellent for meal prep.
FAQs:
- Fat-free cottage cheese or light mayonnaise can be used; flavor/texture might differ slightly.
- Hard-boiled eggs are optional and can be omitted.