Introduction

Remember those classic tuna salad sandwiches from your childhood? The ones that were perfect for a quick lunch or a picnic on a sunny afternoon? Well, get ready to fall in love with tuna salad all over again, because we’re giving it a healthy, protein-packed upgrade! This High-Protein Tuna Salad with Cottage Cheese is ridiculously easy to whip up, incredibly satisfying, and tastes so good, you’ll be making it on repeat.

Why You’ll Love This Recipe

Fast: Seriously, you can have this ready in under 10 minutes!
Easy: No fancy techniques needed, just a little chopping and mixing.
Giftable: Pack it into cute jars for a thoughtful lunch for a friend or family member.
Crowd-pleasing: Even tuna salad skeptics will be asking for seconds!

Ingredients

Let’s gather our goodies. The beauty of this recipe is how simple and wholesome the ingredients are. You probably have most of them in your pantry right now!

3 (5 oz) cans Albacore tuna, white: I love using albacore for its firm texture and clean flavor. Make sure to drain it really well to avoid a watery salad!
1 stalk Celery: For that perfect, refreshing crunch.
2 tbsp Chives, fresh: These add a mild, oniony brightness that’s just lovely.
3 tbsp Red onion: A little goes a long way for a nice little bite.
1 tbsp Dijon mustard: This adds a tangy zip that really wakes up the flavors.
2 tbsp Dill pickles, chopped: My secret weapon for extra flavor and tang!
1 dash Hot sauce: Just a touch to add a little warmth, completely optional but I highly recommend it!
1 tsp Lemon juice: A squeeze of fresh lemon juice brightens everything up beautifully.
1/2 tsp Black pepper: Freshly ground is always best if you have it.
1/4 tsp Salt: Adjust to your taste.
1/3 cup Cottage cheese: This is our protein powerhouse and creamy binder! Don’t worry, you won’t taste it as “cottage cheese” – it just makes the salad wonderfully creamy and satisfying.
1 Garlic clove, finely minced: A tiny bit of garlic adds a wonderful depth of flavor.

How to Make It

Alright, let’s get our hands a little messy (in the best way!). This is where the magic happens.

Drain the tuna: Grab those cans of tuna and give them a good drain. The drier the tuna, the better your salad will be!
Chop, chop: Finely chop your celery, fresh chives, and red onion. The smaller the pieces, the better they’ll meld into the salad.
Pickle power: Finely chop those dill pickles. Little pops of pickle flavor are so good!
Combine the stars: In a medium-sized bowl, add the drained tuna, chopped celery, chives, red onion, and chopped pickles.
Add the flavor makers: Now, for the exciting part! Add in the Dijon mustard, hot sauce (if using), lemon juice, finely minced garlic, black pepper, salt, and that wonderful cottage cheese.
Stir it all up: Grab a spoon and stir everything together until it’s all beautifully combined and you have a lovely, creamy tuna salad.
Chill out: This is important for the best flavor! Pop the bowl in the refrigerator for at least 15-30 minutes to let all those flavors meld together.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful base for your own creativity! Here are a few ideas to make it your own:

Mayo Magic: If you love a creamier salad, you can swap out some of the cottage cheese for a tablespoon or two of your favorite mayonnaise.
Herb Heaven: Feel free to toss in some fresh parsley or a little bit of dried dill if you don’t have fresh chives.
Veggie Boost: Diced bell peppers (any color!), shredded carrots, or even a little bit of finely diced apple can add extra texture and flavor.
Spice it Up: Want more heat? Add another dash of hot sauce or even a pinch of red pepper flakes.
Texture Time: For a bit of crunch, consider adding some chopped nuts like walnuts or slivered almonds.

Tips for Success

A few little tricks up my sleeve to make sure your tuna salad is absolutely perfect every time!

Drain, Drain, Drain: I can’t stress this enough! Properly draining your tuna is key to avoiding a watery salad.
Fine Mincing is Key: When you’re chopping the onion and celery, aim for really small, fine pieces. This helps them distribute evenly and not be overwhelming in each bite.
Taste and Adjust: Before you chill it, give your tuna salad a taste. Does it need a little more salt? A bit more lemon? Adjust it to your perfect flavor profile.
Prep Ahead: You can chop all your veggies (celery, red onion, pickles) and mince your garlic a day in advance and store them in airtight containers in the fridge. This makes assembly even faster!

How to Store It

This delicious tuna salad stores beautifully! Simply transfer it to an airtight container and keep it in the refrigerator. It’s best enjoyed within 3-4 days. I find the flavors actually get even better on day two!

FAQs

Got questions? I’ve got answers!

Can I use canned tuna packed in oil? Yes, you can! Just make sure to drain it very well, as oil can make the salad greasy. White albacore tuna is my preference for this recipe.
Is this recipe gluten-free? Absolutely! All the ingredients are naturally gluten-free, making it a great option for those with gluten sensitivities.
How can I serve this? Oh, the possibilities are endless! Enjoy it in a sandwich on your favorite bread, scoop it onto crackers, serve it on lettuce cups for a low-carb option, or pile it onto a green salad for a hearty meal.

High-Protein Tuna Salad with Cottage Cheese

A quick, easy, and delicious high-protein tuna salad recipe that uses cottage cheese for creaminess and a protein boost. Perfect for sandwiches, lettuce cups, or salads.

Print Recipe Pin Recipe

Prep Time 10

Servings 4 servings

Equipment

Can opener
Medium-sized bowl
Spoon
Airtight container for storing

Ingredients

Main ingredients

15 oz Albacore tuna, white drained really well
1 stalk Celery finely chopped
2 tbsp Chives, fresh finely chopped
3 tbsp Red onion finely chopped
1 tbsp Dijon mustard
2 tbsp Dill pickles, chopped finely chopped
0.125 dash Hot sauce optional
1 tsp Lemon juice
0.5 tsp Black pepper freshly ground recommended
0.25 tsp Salt adjust to taste
0.33 cup Cottage cheese
1 clove Garlic finely minced

Instructions

Drain the tuna well.
Finely chop the celery, chives, and red onion.
Finely chop the dill pickles.
In a medium-sized bowl, combine the drained tuna, chopped celery, chives, red onion, and chopped pickles.
Add the Dijon mustard, hot sauce (if using), lemon juice, minced garlic, black pepper, salt, and cottage cheese.
Stir everything together until well combined.
Refrigerate for at least 15-30 minutes to allow flavors to meld.

Notes

This tuna salad stores well in an airtight container in the refrigerator for 3-4 days. Flavors often improve on the second day.