This cottage cheese tuna salad is a protein-packed, nourishing twist on classic tuna salad, using real ingredients that are simple, fresh, and flavorful. Made with canned tuna, cottage cheese, fresh herbs, and crunchy vegetables, it’s perfect for lunches, snacks, or quick dinners on busy days.

Close-up of two pieces of toast spread generously with cottage cheese tuna salad, showing a creamy texture with visible chunks of tuna and herbs.

Cottage cheese is the secret ingredient that takes this recipe to the next level. It adds a significant boost of protein while maintaining a rich and creamy texture. Once it’s mixed in—especially if blended—you won’t even know it’s there. It blends seamlessly with the other flavors, making this a healthier and more satisfying version of a classic tuna salad without compromising the taste.

Why You’ll Love Cottage Cheese Tuna Salad

If traditional tuna salad with lots of mayo was a staple growing up, this version offers a healthier twist. It keeps the familiar flavor you love but uses cottage cheese for a boost of protein, a tangy taste, and a naturally creamier texture.

High in Protein: The canned tuna, hard-boiled egg, and cottage cheese deliver a serious dose of high-quality protein. It’s perfect for anyone looking to meet their daily protein goals—especially after a workout, on busy days, or as a satisfying lunch that keeps you full for hours.
Ideal for Meal Prep: Make a batch ahead of time and store it in an airtight container in the fridge for up to 3 days. It holds up well and even gets better as the flavors meld.
Customizable: This tasty tuna salad recipe is super versatile. Add chopped dill pickles for crunch, toss in red bell pepper, or stir in half an avocado for healthy fats. You can blend the cottage cheese for a smooth, creamy base or leave the curds whole for more texture.

A plate with a serving of cottage cheese tuna salad, mixed with herbs and diced vegetables, ready to be eaten.

Ingredients

Here’s everything you’ll need to make this protein-packed, flavorful cottage cheese tuna salad:

Cottage Cheese: You can use low-fat cottage cheese for a lighter option or full-fat cottage cheese for a richer, creamier texture.
Canned Tuna: I recommend using canned albacore tuna for its mild flavor and flaky texture.
Hard-Boiled Egg: The egg adds richness, texture, and extra protein to every bite.
Mayonnaise: Just 1 tablespoon adds a touch of extra creaminess and a familiar flavor.
Red Onion: Finely chopped red onion adds sharpness and a little crunch.
Celery: Crunchy celery adds a classic tuna salad texture to this salad.
Dijon Mustard: Dijon brings a subtle kick and tangy flavor that ties everything together. It’s much smoother than yellow mustard and works well with tuna and herbs.
Herbs (Dill, Parsley, Chives): This mix of herbs adds brightness, depth, and that “fresh from the garden” flavor. You can use either dried herbs, as listed in the recipe, or fresh herbs if you have them on hand.

How to Make Cottage Cheese Tuna Salad

Use an immersion blender to blend the cottage cheese until smooth for a creamier texture. If you prefer a chunkier salad, skip this step and use the cottage cheese with the curds whole.
In a medium bowl, combine the drained canned tuna, diced hard-boiled egg, cottage cheese (blended or whole), mayonnaise, finely chopped red onion, chopped celery, Dijon mustard, dill, parsley, chives, salt, and black pepper.
Stir everything together until well mixed and creamy.
Taste the mixture and adjust the seasoning if needed by adding more salt, black pepper, or a splash of lemon juice.
Serve immediately, or transfer the salad to an airtight container and refrigerate for up to three days.
Enjoy as a quick lunch, snack, or spread it on toast, crackers, or a bed of greens.

toasted slices of bread topped with creamy cottage cheese tuna salad, garnished with fresh herbs.

How to Serve Cottage Cheese Tuna Salad

Serve chilled on a bed of greens for a light, low-carb meal.
Use as a tasty sandwich spreads on whole-grain bread, crackers, or wraps.
Fill pita pockets or lettuce wraps for a quick and easy meal.
Spread on toast or crackers for a simple snack.
Add grape tomatoes, chopped dill pickles, or sliced black olives for an extra burst of flavor and crunch.
Drizzle with olive oil or add a dash of hot sauce for a little kick.
Store leftovers in an airtight container and enjoy throughout the week.

How to Store Cottage Cheese Tuna Salad

To keep the salad fresh, transfer it to an airtight container and refrigerate immediately after preparing or serving. It will remain fresh for up to four days, maintaining its best flavor and texture. Before enjoying leftovers, give the salad a quick stir and adjust the seasoning if needed. It’s best to avoid freezing, as this can change the texture once thawed.

Recipe Variations

Make it low carb: Serve on a bed of greens or inside lettuce wraps instead of bread or crackers.
Add extra veggies: Mix in diced red bell pepper, green onions, grape tomatoes, or crunchy celery for more color and crunch.
Swap mayo for yogurt: Use plain Greek yogurt instead of mayonnaise for a lighter, tangier flavor.
Include healthy fats: Stir in half an avocado for creaminess and healthy fats.
Spice it up: Add a dash of hot sauce or a pinch of garlic powder for an extra kick.

More High Protein Meal Ideas

Cottage Cheese Tuna Salad

A healthy and easy cottage cheese tuna salad made with canned tuna, cottage cheese, hard-boiled egg, fresh herbs, and Dijon mustard. This high-protein, low-carb salad is creamy, flavorful, and perfect for quick lunches, sandwiches, or snacks. Ready in minutes and great for meal prep.

Prep Time 10

Total Time 10

Serving Size 2 sandwiches

Ingredients

1 5 or 6 ounce can of tuna, drained
1 hard-boiled egg diced
¼ cup cottage cheese
1 tablespoon mayonnaise
¼ cup finely chopped red onion
1 celery stalk finely chopped
⅛ tsp dill
¼ tsp parsley
⅛ tsp chives
1 tablespoon Dijon mustard
¼ tsp salt more to taste
½ tsp black pepper more to taste
2 slices of bread lightly toasted
Lettuce optional
Sliced tomatoes optional

Instructions

Use an immersion blender to blend the cottage cheese until smooth for a creamier texture. If you prefer a chunkier salad, skip this step and use the cottage cheese with the curds whole.
In a medium bowl, combine the drained canned tuna, diced hard-boiled egg, cottage cheese (blended or whole), mayonnaise, finely chopped red onion, chopped celery, Dijon mustard, dill, parsley, chives, salt, and black pepper.
Stir everything together until well mixed and creamy.
Taste the mixture and adjust the seasoning if needed by adding more salt, black pepper, or a splash of lemon juice.
Serve immediately, or transfer the salad to an airtight container and refrigerate for up to three days.
Enjoy as a quick lunch, snack, or spread it on toast, crackers, or a bed of greens. It’s also delicious as a sandwich filling with crisp lettuce and fresh tomato for a satisfying, healthy meal.

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About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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