Cottage Cheese Tuna Salad
A creamy and flavorful tuna salad that balances the richness of cottage cheese with the crunch of fresh vegetables and a tangy bite from pickles.
Ingredients
Main Ingredients
- 3 cans 5 oz. cans white albacore tuna (drained well) Use albacore tuna for the best flavor and texture.
- 1/3–1/2 cup cottage cheese Adjust to preference; start with less for a drier salad.
- 1 stalk celery (minced) Mince finely to blend flavor.
- 3 tbsp red onion (minced) Adds flavor and color.
- 2–3 tbsp dill pickles or sweet pickles (minced) For acidity and crunch.
- 1 tbsp dijon mustard For tanginess.
- 1 tsp lemon juice Adjust to taste.
- 1 clove garlic (finely minced or microplaned) Adds depth of flavor.
- 2 tbsp fresh chives, parsley or dill For garnish and flavor.
- 1/4 tsp salt Adjust to taste.
- 1/2 tsp black pepper Adjust to taste.
- to taste hot sauce (optional) Add for extra kick.
Instructions
Preparation
- Using a blender or immersion blender in a small container, blend cottage cheese until smooth and creamy. You can also leave the cottage cheese with curds if you prefer.
- In a medium bowl, combine tuna, cottage cheese, celery, red onion, pickles, dijon mustard, lemon juice, garlic, herbs, salt, and pepper. Add hot sauce to taste if desired.
Serving
- Serve as a sandwich, with crackers, in a lettuce wrap, or however you typically enjoy your tuna salad.
Notes
This salad keeps in the fridge for about 3–4 days when stored in an airtight container. Taste before serving; if it has a strange odor, do not consume. For a lighter option, substitute cottage cheese with mayonnaise, bearing in mind it will alter the flavor and texture.