Tuna salad enthusiasts looking for a creamier texture may want to ditch the mayonnaise in favour of cottage cheese, according to recipe developer Laurel Randolph. Writing for Simply Recipes, Randolph suggests that cottage cheese not only provides a rich, creamy consistency but also boosts the protein content of the dish.
Randolph, author of several cookbooks, explains that cottage cheese is naturally creamy and has a slight saltiness that pairs well with tuna. She recommends reducing the amount of mayonnaise by half and adding up to a third of a cup of cottage cheese per can of tuna. For those who dislike the curdy texture, blending the cottage cheese beforehand can create a smoother result.
“Cottage cheese lets me add some creaminess so I can cut down on the mayo a bit for a lighter flavour profile,” Randolph said. She noted that she often swaps mayo for yoghurt in chicken salad and avoids macaroni salads at barbecues, but finds cottage cheese ideal for tuna salad.
The summer staple is praised for its simplicity and versatility, requiring no cooking and minimal chopping. It can be served as a sandwich, with greens, or with crackers. Randolph’s twist offers a healthier alternative without sacrificing texture or taste.
