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Tuna Salad Cottage Cheese Bowl

A creamy, crunchy, protein-rich tuna bowl made with cottage cheese, fresh vegetables, lemon, and Dijon mustard. It takes only 10 minutes and requires no cooking.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course: Light Dinner, Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can tuna in water, 5 ounces
  • ¾ cup cottage cheese
  • ¼ cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon ground black pepper
  • Salt, to taste if needed
  • Fresh dill or parsley, optional
  • Chopped cucumber, optional
  • Chopped tomato, optional
  • Whole-grain crackers, toast, or leafy greens for serving

Equipment

  • Medium mixing bowl
  • Fine-mesh strainer
  • Fork
  • Cutting board
  • Sharp kitchen knife
  • Measuring cups
  • Measuring spoons
  • Serving bowl
  • Airtight storage container, optional
  • Blender or food processor, optional for smooth cottage cheese

Method
 

  1. Drain the tuna
  2. Chop the vegetables
  3. Season the cottage cheese
  4. Fold in the tuna
  5. Add the vegetables
  6. Build the bowl
  7. Finish and serve

Notes

  • Drain the tuna well to prevent a watery bowl.
  • Taste the mixture before adding salt because tuna and cottage cheese can already be salty.
  • Rinse chopped red onion under cold water for 20 seconds for a milder flavor. Dry it before adding.
  • Blend the cottage cheese for 20 to 30 seconds if you prefer a smooth texture.
  • Keep crackers and toast separate until serving so they remain crisp.
  • Store the mixture in a sealed container in the refrigerator for up to 24 hours.
  • Do not leave the bowl at room temperature for more than 2 hours.