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–+ servings

California Buffalo Tuna Salad with Creamy Cottage Cheese

A high-protein, spicy twist on classic tuna salad, perfect for a quick lunch or light dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: High Protein, Lunch, Quick Meals
Cuisine: American
Calories: 215
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans (5 oz each) tuna drained if needed
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 3/4 cup cottage cheese
  • 3 tablespoons Buffalo sauce
  • 2 tablespoons fresh lemon juice from a California Meyer lemon if available
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. In a medium bowl, flake the tuna with a fork. If using tuna packed in water, drain it well first; oil-packed tuna can be flaked as is.
  2. Add the finely chopped celery, red onion, and cottage cheese to the tuna. Stir until well combined.
  3. Pour in the lemon juice and Buffalo sauce, then sprinkle with garlic powder, paprika, salt, and pepper. Mix thoroughly.
  4. Taste and adjust seasoning with more Buffalo sauce or salt if desired. Serve immediately, or refrigerate for later use.

Nutrition

Calories: 215kcalCarbohydrates: 5gProtein: 28gFat: 9gSaturated Fat: 3gCholesterol: 55mgSodium: 680mgFiber: 1gSugar: 3g

Notes

For the best texture, chop the veggies very fine so they distribute evenly. You can substitute Greek yogurt for cottage cheese if you prefer a tangier flavor. Store leftovers in an airtight container in the fridge for up to 3 days. This salad is fantastic on toasted sourdough, in lettuce cups, or with crunchy crackers. If you like it extra spicy, add an extra tablespoon of Buffalo sauce. Make ahead by prepping the veggies a day in advance.

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