Can I use Greek yogurt instead of cottage cheese?

You absolutely can! Greek yogurt gives a similar creamy texture but with more tang. Just know it'll be a bit looser - I recommend draining it in a fine mesh strainer for 10 minutes first. The protein stays sky-high, making it still perfect for no-mayo tuna salads. I've even used half yogurt, half cottage cheese when I was running low on both!

How long does the tuna salad last in the fridge?

This meal prep champ stays fresh for 4 glorious days in airtight containers - I make a big batch every Sunday for easy lunches. Just give it a quick stir if the cottage cheese separates a bit. Pro tip: Keep the celery separate if you're prepping more than 2 days ahead to maintain that satisfying crunch!

What other veggies can I add?

Oh honey, the possibilities are endless! I love tossing in chopped pickles for zing, shredded carrots for color, or diced cucumbers for extra crunch. Bell peppers, radishes, and even a handful of capers all make fabulous add-ins. (My weird-but-wonderful combo? Diced apples and walnuts!) Just keep veggies diced small so they distribute evenly in every protein-packed bite.

Can I make it dairy-free?

For sure! Avocado makes a fantastic creamy binder instead of cottage cheese - just mash half a ripe avocado per can of tuna. The texture will be slightly different (and the color greener!), but you'll still get that luscious, mayo-free goodness. Nutritional yeast can add a cheesy flavor boost if you miss the cottage cheese tang.

28g Protein Cottage Cheese Tuna Salad

Name: High-Protein Cottage Cheese Tuna Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna, drained; 1 cup cottage cheese; 1 tbsp Dijon mustard; 1 tbsp fresh dill, chopped; 1/2 lemon, juiced; 1/4 tsp black pepper; 1/4 tsp salt; 1/4 cup red onion, finely diced; 1 celery stalk, diced

High-Protein Cottage Cheese Tuna Salad

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A mayo-free tuna salad packed with protein and flavor, perfect for meal prep and healthy lunches.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Lunch
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

2 cans (5 oz each) tuna, drained
1 cup cottage cheese
1 tbsp Dijon mustard
1 tbsp fresh dill, chopped
1/2 lemon, juiced
1/4 tsp black pepper
1/4 tsp salt
1/4 cup red onion, finely diced
1 celery stalk, diced

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Instructions

In a large bowl, flake the tuna with a fork.
Add cottage cheese, Dijon mustard, dill, lemon juice, salt, and black pepper. Mix well.
Fold in red onion and celery for crunch.
Chill for 30 minutes before serving for best flavor.
Store in an airtight container for up to 4 days.

Notes

Use full-fat cottage cheese for creamier texture.
Add chopped pickles for extra tang.
Serve on whole-grain bread, crackers, or greens.
For more meal prep ideas, follow us on Pinterest.

Nutrition

Serving Size: 1/2 cup
Calories: 180
Sugar: 3g
Sodium: 420mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/cottage-cheese-tuna-salad-recipe-no-mayo/