This creamy Cottage Cheese Tuna Salad is a light, protein-packed twist on the classic. Easy to make, full of flavor, and perfect for a quick lunch or healthy meal prep!
Looking for a quick, high-protein lunch that’s light, fresh, and packed with flavor? This Cottage Cheese Tuna Salad is about to become your new go-to! It’s creamy, satisfying, and takes just minutes to throw together. Whether you’re working from home, meal-prepping for the week, or just need a no-fuss dinner, this easy salad has your back.
This recipe puts a healthy twist on classic tuna salad by swapping mayo for cottage cheese. It’s just as creamy, but lighter, lower in calories, and packed with extra protein—no flavor sacrificed!
Why You’ll Love This Recipe
- High In Protein – Made with cottage cheese and tuna for a super satisfying, no-cook meal that keeps you full.
- Quick & Easy To Make – Ready in just 10 minutes with simple ingredients you probably already have at home.
- Fresh, Crunchy & Creamy – Loaded with veggies and a tangy cottage cheese dressing for the perfect balance of texture and flavor.
Ingredients
See recipe card for quantities.
- Tuna: I recommend using water-packed tuna. Make sure to drain it well before mixing.
- Cottage Cheese, Lemon Juice & Dill Pickle Juice: This trio is the secret to the creamy, protein-packed dressing. Cottage cheese gives you that smooth, rich texture without the heaviness of mayo. Feel free to use full-fat, reduced-fat, or low-fat cottage cheese—whatever you have in the fridge works great.
- Mustard & Fat Reduced Mayo: A little yellow or Dijon mustard adds a tangy kick, and I like to stir in just one tablespoon of fat-reduced mayonnaise for an extra touch of flavor. Totally optional though—this salad is still super tasty without it!
- Celery: Adds the perfect crunch.
- Red Onion: For that little bite and sharpness. Shallot would work too.
- Fresh Dill: Bright, fresh, and perfect in tuna salad. Don’t have any? Dried dill or even a bit of fresh parsley will do the trick.
- Dill Pickles: I love the salty-sour crunch they add! You can leave them out or swap in sweet pickles if you prefer a sweeter flavor profile.
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How To Make
01
Step 1
Blend cottage cheese, lemon juice, and dill pickle juice in a blender until smooth. In a large bowl, add drained tuna and flake it with a fork. Add celery, red onion, dill, pickles, mayo, mustard, and the blended cottage cheese.
02
Step 2
Mix well until combined and creamy. Season to taste with salt and black pepper. Serve the tuna salad your favorite way over toast, salad, or in a wrap.
Serving Suggestions
- Serve it on cottage cheese bagels or whole-grain toast for a hearty lunch. I also love making tuna sandwiches with it—just add some crisp lettuce, juicy tomato, and a few slices of avocado if you’re feeling fancy!
- Spoon it into lettuce wraps for a low-carb option.
- Roll it up in a tortilla with lettuce or greens. Wrap it in aluminum foil, and you’ve got the perfect lunch to take on the go.
- Serve it over a cucumber, green bean, or this simple green salad for a fresh, protein-packed salad.
Tips for Success
- Make It Your Own: This recipe is super flexible, so don’t be afraid to get creative.
- No Blender: Swap the cottage cheese for plain Greek yogurt for a similar high protein tuna salad.
- How Long Does It Keep: Stored in an airtight container in the fridge, this cottage cheese tuna salad will stay fresh for up to 3-4 days. It’s perfect for making ahead and enjoying throughout the week. Just give it a quick stir before serving, as a bit of liquid may settle at the bottom.
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📖 Recipe
Cottage Cheese Tuna Salad
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Ingredients
Blended Cottage Cheese
- ½ cup cottage cheese
- 2 tablespoons lemon juice
- 2 tablespoons dill pickle juice
Salad
- 2 x 5 oz cans tuna, drained
- 1 stalk celery, diced
- 2 tablespoons red onion, diced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons dill pickles, minced
- 1 tablespoon fat reduced mayo, optional
- ½ tablespoon mustard
- salt & black pepper, to taste
Instructions
- Blend cottage cheese, lemon juice, and dill pickle juice in a blender until smooth.
- In a large bowl, add drained tuna and flake it with a fork. Add celery, red onion, dill, pickles, mayo, mustard, and the blended cottage cheese. Mix well until combined and creamy. Season to taste with salt and black pepper.
- Serve the tuna salad your favorite way over toast, salad, or in a wrap.
Notes
- I recommend using water-packed tuna. Also, I love to add 1 tablespoon of mayo to this salad for a better flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Equipment
Nutrition
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