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Cottage Cheese and Tuna Salad/Spread

Created by Kchurchill5 on May 22, 2012

3 (5 ounce) cans tuna, solid packed in water (I actually prefer the tuna in a package vs. a can)
1 cup red onion, fine diced
1 cup celery, fine diced (include the leaves)
2 hard boiled eggs, fine chopped
1/2 cup plain Greek yogurt (more if you like it a bit creamier)
1 1/2 to 2 cups cottage cheese
1 1/2 tablespoons capers (more or less to taste)
1/4 cup artichoke hearts, fine diced (Optional)
1 tablespoon fresh lemon juice

Step 1: Egg ... Use whatever method you prefer to cook the eggs. I like to add the eggs to a pot with cold water - bring to a boil - cook 1 minute, turn off the heat, cover, and rest 10 minutes. Rinse in cold water, peel and dice.
Step 2: Salad ... First make sure to drain the tuna well if using canned. I prefer the packs of tuna which have no water and to me taste a bit better in my opinion. Add everything except the tuna and eggs to a bowl and mix well. I start with 1 1/2 cups cottage cheese, but you can add more to taste. Then, add the tuna and eggs and fold in gently. I like to refrigerate for 30 minutes before serving but it is not necessary.
Step 3: NOTES: First; make sure to use a slotted spoon with the cottage cheese so you don't get any extra liquid - and use a good brand. Second; you can add a bit more cottage cheese or yogurt to make it more creamier if you prefer. And ... Third; if you decide to use artichokes, make sure to drain them well, and use those packed in water and diced fine. They just add a nice flavor if you decide to use them.
Step 4: Serve ... Enjoy as a sandwich, a wrap, in lettuce leaves, or with crackers and veggies as a dip. ENJOY!