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This twist on tuna salad drops the mayo for silky cottage cheese instead. You'll get an amazing 29 grams of protein in each portion, plus a mix of tangy, smooth, and crispy elements in every mouthful. Fresh herbs, bright lemon, and crunchy veggies come together for a meal that's good for you and tastes fantastic too.
I whipped this up during a hectic week of prepping meals ahead. My teenage kid, who usually turns his nose up at anything "healthy," went back for more and wanted it in his school lunch. The trick? I blended the cottage cheese until it was totally smooth - you'd never know it wasn't mayo.
Key Ingredients and Smart Shopping
- Cottage cheese: Go for small curd, full-fat for the smoothest blend
- Canned tuna: Solid white albacore gives you better chunks and milder taste
- Red onion: Find ones that feel heavy and soak the chopped bits in cold water to cut the bite
- Celery: Look for stiff, bright green stalks for extra crunch
- Dill pickles: Buy the firm, whole ones and cut them yourself for better taste
- Fresh garlic: Get firm cloves and chop them right before you mix everything
- Fresh lemon: The heavy ones with smooth, bright peels are juiciest
- Fresh herbs: Pick bunches that look perky and green for best flavor
Step-by-Step Mixing Guide
- Step 1:
- Get Your Base Ready: Pour off extra liquid from cottage cheese. Blend till it's smooth with a stick blender. Keep a bit aside to fix thickness later. Add salt and pepper how you like it. Let it sit about 5 minutes so flavors mix.
- Step 2:
- Fix Your Tuna: Drain it really well, pushing out all water. Break it up with a fork into small bits. Look for any little bones. Leave some bigger chunks for nice texture.
- Step 3:
- Mix Everything: Stir tuna and smooth cottage cheese together first. Toss in cut-up veggies bit by bit. Gently add herbs and seasonings. Make it wetter or dryer as needed. Let it rest so flavors can mix.
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I brought this tuna mix to a family outing last week. Even after sitting in a cooler for hours, it stayed fresh and tasty. 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
Keep things fresh by storing parts separately. Cut your veggies and keep them away from the tuna mix. They won't get soft and will stay crunchy. When you're ready to eat, just mix everything together and check if it needs more seasoning.
Ways To Enjoy It
This flexible salad works for lots of meals all week. Stuff it in whole grain pitas, wrap it in lettuce leaves, or put it on cucumber slices if you're watching carbs. For a protein-rich snack, pair it with whole grain crackers or cut-up fresh veggies.
Fun Twists To Try
The base recipe can change in so many ways. Try adding chopped apple for sweetness, a dash of curry powder for warmth, or a handful of capers for tang. Want even more protein? Mix in some chopped hard-boiled eggs. Each change creates something new while keeping all that good protein.
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This protein-packed tuna mix has become my favorite lunch. It shows that healthier options can be just as good as the classics, sometimes even better. Whether you're tracking protein, avoiding mayo, or just want something tasty to prep ahead, this recipe checks all the boxes.
Frequently Asked Questions
- → Why is cottage cheese a better choice than mayo?
- Cottage cheese gives a protein boost while still keeping a creamy texture. It's a healthier swap for mayo.
- → Is blending the cottage cheese a must?
- No, you can use the natural texture of cottage cheese if smooth isn’t your style.
- → How long can I keep this tuna mix?
- If stored in a sealed container in the fridge, it stays fresh for about 3-4 days.
- → What’s the best kind of tuna for this?
- Albacore tuna is a great choice—it’s firm and has a mild taste that works well here.
- → Can I throw in extra veggies?
- Sure, add cucumbers, bell peppers, or any crunchy veggies you like.