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Creamy cottage cheese tuna salad in a white bowl with crackers, lettuce, cucumber, celery, lemon, and fresh herbs.

Cottage Cheese Tuna Salad

This cottage cheese tuna salad is a quick, creamy no-mayo lunch made with canned tuna, cottage cheese, celery, pickles, mustard, and lemon juice. It comes together in about 10 minutes and works well in sandwiches, wraps, crackers, lettuce cups, salad bowls, or meal prep containers.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Tuna Salad
  • 2 cans tuna about 5 ounces each, drained well
  • 1 cup cottage cheese blend first for a smoother dressing, or leave unblended for more texture
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion or green onion finely chopped
  • 1/4 cup dill pickles chopped
  • 1 tablespoon yellow mustard or alcohol-free Dijon-style mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • salt to taste
  • black pepper to taste
  • chopped fresh dill or parsley optional

Equipment

  • Can opener
  • Mixing Bowl
  • Cutting board
  • Sharp knife
  • Small blender or immersion blender
  • Airtight meal prep containers

Method
 

  1. Drain the tuna thoroughly and add it to a mixing bowl.
  2. Blend the cottage cheese if you want a smoother tuna salad texture. For a chunkier texture, leave it unblended.
  3. Add the cottage cheese, mustard, lemon juice, garlic powder, salt, and black pepper to the tuna.
  4. Stir until the tuna and cottage cheese mixture is well combined.
  5. Fold in the chopped celery, onion, and dill pickles.
  6. Taste and adjust the seasoning as needed.
  7. Serve immediately or refrigerate until ready to eat.

Notes

Blend the cottage cheese for a smoother dressing, or leave it unblended if you prefer a chunkier tuna salad.
Drain the tuna very well so the salad does not become watery.
For a dill pickle version, add extra chopped pickles and fresh dill.
For a spicy version, mix in hot sauce or red pepper flakes.
For a tangier version, replace part of the cottage cheese with plain Greek yogurt.
For extra texture, add chopped cucumber, bell pepper, or a small amount of mashed white beans.
For meal prep, store the tuna salad separately from bread, crackers, wraps, or lettuce until serving.
Store in an airtight container in the refrigerator and use within 3 to 4 days. Do not freeze.