Cottage Cheese Tuna Salad

  • Prep Time
    15 Minutes

  • Cook Time
    15 Minutes

  • Servings


  • 2 (5 ounce) cans albacore wild tuna packed in water, drained
  • 1 cup Hiland low-fat cottage cheese
  • 2/3 cup corn, drained or if using frozen, thawed
  • 2/3 cup finely diced red bell pepper
  • 1 cup quartered cherry or grape tomatoes
  • 1/2 large avocado, pitted and diced
  • 1 (4 ounce) can sliced black olives, drained
  • 2 teaspoons spicy brown mustard or Dijon mustard (regular mustard works fine too)
  • 1 teaspoon Creole or Cajun seasoning
  • Salt & pepper as needed to taste (Be sure to taste before adding. Cottage cheese and tuna are both pretty salty and I didn’t need any additional salt.)


  • Once you’ve opened the can of tuna, drain as much of the water as possible. I like to do this by removing the lid and holding it over the sink to drain.
  • Next, add the tuna to a bowl.
  • Stir in the rest of your ingredients: cottage cheese, avocado, corn, cherry tomatoes, bell pepper, black olives, Dijon and Cajun seasoning. The seasoning isn’t a must if you don’t happen to have it on hand, but I really like the flavor it adds.
  • Mix well and, if needed, season to taste with salt & pepper. Both cottage cheese and tuna are salty foods, so I don’t feel that this salad needs extra salt & pepper.