, nutritional review by Jill Wallentin
in Recipes, Breakfast, Side dish, Snack Cottage cheese tuna salad
Ingredients
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 5 oz. 140 g tuna in water well drained
- 1 tbsp 1 tbsp Dijon mustard
- 1 tbsp 1 tbsp lemon juice fresh
- ½ (2⁄3 oz.) ½ (20 g) celery stalk finely dicedcelery stalks finely diced
- 2 tbsp 2 tbsp dill pickle finely diceddill pickles finely diced
- ¼ (1 oz.) ¼ (28 g) red onion finely dicedred onions finely diced
- 1 tbsp 1 tbsp fresh dill chopped, or half the amount of or dried dill
- ¼ tsp ¼ tsp garlic powder
- 1 pinch 1 pinch ground black pepper
- salt to taste
Instructions
How can I serve cottage cheese tuna salad?
Serve it in lettuce cups for an easy low-carb lunch, spoon it over salad greens, or enjoy it with sliced cucumber, bell peppers, or celery for dipping.
Can I use dried dill instead of fresh?
Yes. Use 1 tsp dried dill instead of 1 tbsp fresh dill. For the best flavor, let the tuna salad rest in the refrigerator for 15–30 minutes before serving so the dried dill can rehydrate and the flavors develop.
Is cottage cheese tuna salad good for meal prep?
Yes. Store it in an airtight container in the refrigerator for up to 2–3 days. Give it a quick stir before serving if any liquid separates.
Can I make tuna salad without a blender?
Yes. The texture won't be quite as smooth, but you can mash the cottage cheese well with a fork before combining it with the Dijon and lemon juice.
What type of canned tuna works best?
Choose tuna packed in water or brine, or tuna packed in olive oil for a richer flavor. Drain it very well before adding it to the salad. If possible, avoid tuna packed in refined seed oils such as sunflower, canola, or soybean oil, and opt for water, brine, or olive oil instead.
