We like surprises in recipes and this one has one - tuna and cottage cheese. The end result is a creamy, creamy tuna salad that makes a great luncheon dish.
INGREDIENTS (for 4 servings):
- 2 eggs
- 1 (6 ounce) can tuna, drained
- 1 cup low-fat cottage cheese
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon pepper
- 1/4 teaspoon celery salt
- 1 teaspoon lemon juice
- 1/4 cup mayonnaise
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a large bowl, flake tuna. Add cottage cheese, eggs, celery, green onions, parsley, lemon pepper seasoning, celery salt, lemon juice, and mayonnaise; mix well. Chill.