Ingredients:

  • 5 oz canned tuna in water, drained well
  • 0.5 cup low-fat cottage cheese
  • 1 large hard-boiled egg, diced
  • 1 stalk celery, finely minced
  • 1 tbsp red onion, finely diced
  • 1 tbsp fresh dill, chopped
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice, freshly squeezed
  • 0.25 tsp cracked black pepper
  • 0.125 tsp garlic powder
  • 1 pinch flaky sea salt

Instructions:

  1. Drain the tuna. Place the 5 oz of tuna in a fine mesh sieve and press it firmly with the back of a spoon until no more liquid drips through. Note: This prevents the cottage cheese from turning into a soup.
  2. Prep the vegetables. Mince the celery stalk and dice the red onion into tiny, uniform pieces until they look like confetti.
  3. Combine the bases. In a medium bowl, fold together the drained tuna and 0.5 cup of cottage cheese.
  4. Add the aromatics. Stir in the diced celery, red onion, and 1 tbsp of fresh dill until the colors are evenly distributed.
  5. Incorporate the binders. Mix in the 1 tsp of Dijon mustard and 1 tbsp of freshly squeezed lemon juice.
  6. Season the mixture. Sprinkle in the 0.25 tsp black pepper and 0.125 tsp garlic powder, stirring gently.
  7. Add the egg. Gently fold in the diced hard boiled egg until the pieces are coated but not smashed.
  8. Finalize with salt. Add the pinch of flaky sea salt just before serving until the flavors pop.
  9. Garnish for color. Add an extra sprinkle of dill and a few cracks of pepper until the bowl looks beautiful and vibrant.