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.
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.
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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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Plus, enjoy weekly doses of recipe inspiration as a bonus!
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.
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