Ingredients
Equipment
Method
- Open both cans of tuna and drain them thoroughly to remove as much liquid as possible. Excess liquid can make your tuna salad watery, so ensure you press out any remaining moisture. You can use a fork to flake the tuna into a medium-sized mixing bowl, breaking up any large chunks into smaller pieces.2 cans (5 ounces each) chunk light tuna
- Add the full-fat cottage cheese to the bowl with the flaked tuna. The cottage cheese will act as your primary creamy binder, replacing traditional mayonnaise.1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- Incorporate the finely chopped celery and red onion into the tuna and cottage cheese mixture. These vegetables add a wonderful crunch and a subtle sweetness that balances the richness of the cottage cheese.1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- Stir in the fresh dill and fresh lemon juice. Dill provides a bright, herbaceous flavor that pairs beautifully with tuna, while lemon juice adds a touch of acidity to lift the other flavors. If you're using dried dill, you'll need about 1 teaspoon.1 tablespoon fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- Add the Dijon mustard to the bowl. Dijon mustard offers a gentle tang and a subtle kick that complements the other ingredients and adds depth to the overall flavor profile.1 teaspoon Dijon mustard, 1 tablespoon fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- Season the mixture generously with salt and freshly ground black pepper. Start with a small amount, taste, and then adjust the seasoning as needed. Tuna can sometimes be a little bland, so don't be shy with the salt and pepper.to taste salt, to taste freshly ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- Gently fold all the ingredients together until they are well combined. Be careful not to overmix, as you want to maintain some texture from the tuna and vegetables. The goal is a creamy, cohesive salad.to taste salt, to taste freshly ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- If you enjoy additional flavors and textures, now is the time to stir in any optional ingredients you've chosen, such as chopped pickles or relish for extra tang and brine, or chopped hard-boiled egg for added richness.1/4 cup chopped pickles or relish, 2 tablespoons chopped hard-boiled egg, to taste salt, to taste freshly ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
- Your Cottage Cheese Tuna Salad is now ready to be served! You can enjoy it immediately, or cover the bowl and refrigerate it for at least 30 minutes to allow the flavors to meld together.1/4 cup chopped pickles or relish, 2 tablespoons chopped hard-boiled egg, to taste salt, to taste freshly ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon fresh dill, 1 tablespoon fresh lemon juice, 1/4 cup celery, 2 tablespoons red onion, 1 cup full-fat cottage cheese, 2 cans (5 ounces each) chunk light tuna
Notes
This salad is best enjoyed chilled.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
Freezing is not recommended.