Serves 4
Ingredients
- 3 x 5oz cans wild-caught tuna, drained
- 1/2 cup cottage cheese
- 1 stalk celery
- 3 Tbls. red onion
- 2-3 Tbls. minced dill pickles
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1/2 tsp. garlic powder
- 2 Tbls. chopped dill (optional but OMG yum)
- salt, pepper &/or hot sauce to taste
Directions
- Mix. Simply mix all ingredients in a large bowl until well-combined. Serve as desired (see ideas in the Notes section). Will save chilled for 3-5 days.
Notes
- Use canned salmon, canned sardines, canned chicken or even mashed chickpeas if tuna isn’t your jam.
- If the curds of the cottage cheese freak you out, swap for plain Greek yogurt.
- Make sure to get refrigerated pickles for the probiotic effect.
- There are SO MANY amazing ways to use this power recipe:
- On a salad: amp up the salad with avocado, hard-boiled eggs and more pickles
- On a sandwich: find some high fiber bread (or a high fiber keto bread even better!) and really amp this up by toasting the bread first and sprinkling some parmesan on top to broil.
- Simple snack plate: high fiber crackers, tomato slices, cucumber slices, cheese and tuna.
- Stuffed tomatoes: choose really big tomatoes, cut out the center, fill with tuna and top with some cheese, bonus points for a quick broil with the cheese.
- Use with mini bell peppers as scoops for a protein-dense snack.
