This is one of the first recipes that we made from Elise’s site. We were both suspicious of using cottage cheese in tuna salad, but this remains our favorite way to make it — it’s delicious! Only modifications from Elise’s recipe is that we drain the oil from the tuna and we use light mayo.

1 6 oz can of tuna fish packed in olive oil
1/3 c cottage cheese
2 tbsp light mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 tbsp capers
Juice of half of a lemon
Pinch or two of dill
2 tbsp minced parsley
1 tsp dijon mustard

Mix all ingredients, serve.