COTTAGE CHEESE TUNA SALAD
This cottage cheese tuna salad is a high-protein twist on classic tuna salad, made with creamy whipped cottage cheese instead of mayonnaise.
Servings: 4 servings
Ingredients
- 2, 5-ounce cans of tuna packed in water
- 1/2 cup celery finely chopped
- 2 tablespoons diced red onion
- 1/2 cup cottage cheese whipped
- 2 tablespoons pickle relish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Finely chop the celery and dice the onion. Next, blend the cottage cheese in a blender or food processor until smooth, or use an immersion blender directly in the container.
- Drain the canned tuna. Then, flake the tuna into a large bowl.
- Add the celery and onion to the bowl with the tuna.
- In a separate bowl, mix the whipped cottage cheese, pickle relish, garlic powder, salt, and pepper until well combined.
- Pour the sauce into the bowl with the tuna mixture. Mix to evenly coat the tuna salad.
- Serve right away or chill the tuna salad in an airtight container in the fridge for about 30 minutes to allow the flavors to meld together.
Video
Notes
- Cottage Cheese: Use fat-free or low-fat cottage cheese to keep this recipe on the lighter side. Or, for an even creamier tuna salad, use full-fat cottage cheese. Make sure to blend the cottage cheese.
- Canned Tuna Options: Some great canned tuna options are albacore, tongol, yellowfin, or skipjack. We recommend using low-sodium canned tuna.
- What Pickle Relish to Use: You can either use sweet pickle relish or dill pickle relish.
- Onion Swap: If you don’t like the flavor of red onion, use diced sweet, white, or brown onion instead. Or, use sliced green onions.
- Storage: You can store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 83kcal | Carbohydrates: 4.7g | Protein: 14.7g | Fat: 0.5g | Saturated Fat: 0.1g | Cholesterol: 25mg | Sodium: 367mg | Fiber: 0.4g | Sugar: 3.2g