Tuna Salad with Cottage Cheese (Print Version)

# Ingredients:

→ Protein Base

01 - 3 cans (5 oz each) of chunk white tuna, squeezed dry
02 - 1/3-1/2 cup of cottage cheese (use more or less as you like)

→ Fresh Veggies & Herbs

03 - A single celery stalk, finely chopped
04 - Red onion, minced (about 3 tablespoons)
05 - Fresh dill, parsley, or chives, chopped (2 tablespoons)
06 - 1 garlic clove, grated or finely chopped

→ Extras & Flavorings

07 - 2-3 tablespoons of chopped pickles (either sweet or dill)
08 - 1 tablespoon of Dijon mustard
09 - Juice from 1 teaspoon of lemon (add more if needed)
10 - 1/4 teaspoon of salt (or more if preferred)
11 - 1/2 teaspoon of black pepper (adjust to your taste)
12 - A few dashes of hot sauce, if you'd like some spice (optional)

# Instructions:

01 - Pop the cottage cheese in a blender and blend it until smooth, or skip blending if you like the lumps.
02 - Toss the tuna, cottage cheese, all the veggies, herbs, and seasonings into a mixing bowl. Stir it until everything combines nicely.
03 - Serve it however you like—on bread, crackers, lettuce wraps, or whatever works for you.

# Notes:

01 - You can tweak the amount of cottage cheese for the texture you want.
02 - Leave the cottage cheese with curds if you don’t want it smooth.
03 - This dish works in many ways, whether as a sandwich filling or a dip.
04 - Feel free to season it to match your taste buds.

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