A protein-rich tuna salad made with cottage cheese, Dijon, herbs, and crunchy vegetables. Perfect for sandwiches, wraps, or light meals.

Scale

3 (5 oz) cans white albacore tuna, drained

1/3–1/2 cup cottage cheese

1 stalk celery, finely chopped

3 tbsp red onion, minced

2–3 tbsp chopped pickles (dill or sweet)

1 tbsp Dijon mustard

1 tsp lemon juice

1 garlic clove, grated or minced

2 tbsp chopped chives, parsley, or dill

1/4 tsp salt

1/2 tsp black pepper

Hot sauce to taste (optional)

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1. Blend cottage cheese for a smooth texture or leave it chunky.

2. Dice celery, onion, and pickles finely.

3. Drain tuna well and transfer to a bowl.

4. Add cottage cheese, chopped vegetables, mustard, and lemon juice.

5. Mix in garlic and herbs.

6. Season with salt and pepper and stir gently.

7. Adjust flavor with more lemon or hot sauce if desired.

8. Serve chilled or immediately as preferred.

Try Greek yogurt or avocado as a variation.

Chill before serving for best flavor.

Store in an airtight container for up to 3 days.