Recipe

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Give classic tuna salad a healthy twist with this cottage cheese tuna salad that has no mayo and is higher in protein.

This cottage cheese tuna salad has the perfect balance of creamy and crunchy, making it perfect to eat by the spoonful or to fill a sandwich.

a bowl with cottage cheese tuna salad with chopped red onion and celery

High Protein Tuna Salad Without Mayo

Any extra protein I can add to my menu is a big yes for me, so I’ve been swapping mayo for cottage cheese in some of my favorite recipes, like this cottage cheese chicken salad and this cottage cheese Ranch dressing. Now, it’s time to turn tuna salad into a higher-protein version with no mayo, but the same epic texture we all love.

Ingredients

This salad calls for tuna in water mixed with celery and red onion (optional) for crunchiness. The delicious creaminess comes from combining cottage cheese with Dijon mustard (or yellow mustard), lemon juice, salt, pepper, garlic powder, and dried dill. Optionally, you can also add dill pickles.

How to Make Cottage Cheese Tuna Salad

Break up the tuna.
For an even salad texture, break the tuna chunks into smaller flakes. Then, add the celery.
Make it creamy.
I blend cottage cheese with mustard, lemon, and seasonings to achieve a soft texture similar to mayo. If you don’t care about the cottage cheese curds, there’s no need to blend.
Refrigerate.
I like to enjoy this salad cool out of the fridge. You can store it up to 4 days.

top view of a bowl with cottage cheese tuna salad with chopped red onion and celery

Serving Suggestions

This cottage cheese tuna salad is perfect for enjoying with crackers, filling a sandwich or wrap, stuffing a tomato, or serving with greens and other veggies on the side.

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Easy Cottage Cheese Tuna Salad (30g Protein)

Servings: 4

Prep Time: 5

Total Time: 5

Give classic tuna salad a healthy twist with this cottage cheese tuna salad that has no mayo and is higher in protein.

5 from 1 vote

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Ingredients

3 cans (5oz each) of tuna in water, drained well
¾ cup cottage cheese
1 tablespoon dijon mustard, or yellow
1 tablespoon lemon juice, ½ lemon
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried dill
1 stalk celery, finely chopped
¼ cup red onion, finely chopped (optional)

Instructions

Prep:

Drain the water from the tuna cans and transfer the tuna to a bowl. Use a fork to break up the tuna chunks into smaller flakes. Add the celery and red onion to the bowl with the tuna.
Place the cottage cheese, mustard, lemon juice, salt, pepper, garlic powder, and dill in a blender and blend until smooth. Pour the creamy mixture into the bowl and combine.

Refrigerate:

Refrigerate the tuna salad for 30 minutes or until ready to use. It keeps in the fridge for up to 4 days.

Notes

Love dill pickles in your salad? Add ¼ cup dill pickles, finely chopped to the bowl.
Don’t care about the cottage cheese curds? Skip the blending step. This is simple to make, and it creates a smooth texture to better mimic the mayo swap!