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This twist on tuna salad uses cottage cheese instead of mayo for a protein boost. You'll get a whopping 29 grams of protein in each serving! It's got that perfect mix of tangy flavor with creamy and crunchy textures. Fresh herbs, bright lemon, and crisp veggies make this a filling meal that's good for you and tastes amazing.
I made this while throwing together meals for the week ahead. My teenage son, who turns his nose up at anything "healthy," went back for more and even asked me to put it in his school lunch. The trick? I blended the cottage cheese until it was totally smooth, so you can't tell it's not mayo.
Key Ingredients and Shopping Advice
- Cottage cheese: Go for the small curd, full-fat kind for the smoothest blend
- Canned tuna: Solid white albacore has the best firm texture and milder taste
- Red onion: Pick ones that feel heavy and soak the chopped bits in cold water to tone down the bite
- Celery: Look for bright green, snappy stalks for extra crunch
- Dill pickles: Buy whole, crunchy ones and chop them yourself for better flavor
- Fresh garlic: Get firm heads and mince them right before you use them
- Fresh lemon: Choose ones that feel heavy and have bright, smooth skin
- Fresh herbs: Grab bunches that look perky and green for the most flavor
Step-by-Step Prep Guide
- Step 1:
- Get Your Base Ready: Pour off any extra liquid from the cottage cheese. Blend it completely smooth with a stick blender. Keep a bit aside in case you need to adjust thickness later. Add salt and pepper to your taste. Let it sit for 5 minutes so flavors can mix.
- Step 2:
- Handle Your Tuna: Make sure all liquid is squeezed out of the tuna. Break it up with a fork into small, even bits. Double-check for any tiny bones. Leave some bigger chunks for texture.
- Step 3:
- Mix Everything Together: Start by combining the tuna with your smooth cottage cheese. Slowly mix in your chopped veggies. Gently add the herbs and seasonings. Add more cottage cheese if needed. Let it rest so all flavors can come together.
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I brought this tuna salad to a family picnic last week. It stayed fresh and tasty even after sitting in the cooler for hours. Nobody could believe it wasn't made with mayo - it was so creamy and rich that everyone thought it was the old-school version.
Prep Ahead Tricks
Keeping your ingredients separate helps everything stay fresh longer. Cut up your veggies but store them away from the tuna mix. This keeps them from getting soft and helps them stay crunchy. When you're ready to eat, just mix everything together and check the seasoning.
Ways to Enjoy It
This flexible salad works for lots of different meals throughout your week. Stuff it in whole grain pita pockets, wrap it up in lettuce leaves, or put it on cucumber slices if you're watching carbs. For a protein-rich snack, eat it with whole grain crackers or fresh veggie sticks.
Fun Twists to Try
The basic mix can be changed up in many ways. Try adding chopped apple for a sweet touch, some curry powder for warmth, or toss in capers for a tangy kick. Want even more protein? Mix in some chopped hard-boiled eggs. Each change gives you a new taste while keeping all that great protein.
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This protein-packed tuna salad has become what I eat for lunch most days. It shows that healthier choices can actually taste better than the original versions. Whether you're trying to get more protein, avoid mayo, or just need quick meal ideas, this mix does it all.
Frequently Asked Questions
- → Why pick cottage cheese over mayo?
- It keeps things creamy while adding a protein boost, plus it’s a healthier swap for mayo.
- → Do I need to blend the cheese?
- Not at all! Keep it as-is for texture, or blend if you like it smoother.
- → How long does it stay fresh?
- Stored in a fridge-friendly container, it’ll last 3-4 days before spoiling.
- → What tuna is the best option?
- Go for white albacore for its mild taste and sturdy texture.
- → Can I throw in extra veggies?
- Sure thing! Crunchy options like cucumber or bell peppers work well.