Re-Invented Tuna Salad (No Mayo)

Prep Time
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"My Siggi loves having tuna salad around for lunch or snack-type sammies, BUT strongly prefers mayo not be used just for us. He doesn't mind it for guests, but not for our snacks. That said, I try to take notice of & ask him about recipes I think he may like & meet his goal. This healthy recipe was found at SparkRecipes, credited to "GORGEOUS26" & I modified it to be more-in-line w/our personal preferences. I added hard-boiled eggs for their flavor plus the expanded volume, a bit of Old Bay Seasoning as I favor using it & specified dry curd cottage cheese as a watery liquid formed w/continued refrigeration unless it was used. A very sml amt will still form, but can be stirred in or poured off at your option. I hope you'll see this worthy of a try & like it as much as we do. (Time does not include time to hard-boil & cool the eggs) Enjoy!"

Original recipe yields 4 servings


  • Serving Size: 1 (144.3 g)
  • Calories 158.6
  • Total Fat - 7.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 115.5 mg
  • Sodium - 343 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.4 g
  • Protein - 14.9 g
  • Calcium - 78.9 mg
  • Iron - 1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0 mg

Step 1

Combine the cottage cheese & yogurt. I used my hand-held blender to whiz that mixture to a smooth texture & eliminate the "curd effect".

Step 2

Add the remaining ingredients, mix well & refrigerate to use as desired.

NOTE: Yield is 4 generous servings, so no skimpy sandwiches

Tips & Variations

  • Hand-held blender wand suggested


Susie D

I made this and was surprised how the cottage cheese does translate into a tasty substitute for mayo. I drained the cottage cheese in a sieve to reduce even more of the watery fluid and then proceeded according to the recipe. The result was a tasty and satisfying tuna sandwich. Thank you for sharing this option.

review by:
(20 Oct 2016)