Go Back
Bowl of cottage cheese tuna salad with hard-boiled eggs, cucumber and tomatoes, no mayo
PFadmin

Cottage Cheese Tuna Salad

A no-mayo cottage cheese tuna salad with hard-boiled eggs, cucumber and tomato. About 34g protein per serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 330 g 3 cans, 5 oz each light tuna in water, drained
  • 450 g 2 cups 4% cottage cheese
  • 4 large eggs
  • 1 cucumber diced
  • 200 g cherry tomatoes halved
  • ΒΌ red onion thinly sliced
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 2 tbsp fresh dill chopped
  • Black pepper to taste

Method
 

  1. Boil the eggs 9-10 minutes, cool in cold water, peel and quarter.
  2. Drain the tuna thoroughly, pressing out the water, and flake it into a large bowl.
  3. Dice the cucumber, halve the tomatoes, and thinly slice the red onion.
  4. Add the cottage cheese and vegetables to the tuna. Add lemon juice and olive oil, and toss gently.
  5. Fold in the dill, season with pepper, and top with the quartered eggs just before serving.

Notes

  • Using low-sodium cottage cheese meaningfully lowers the sodium total.
  • Keeps 2 days refrigerated; add eggs fresh if making ahead.