Tuna Cottage Cheese Spread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup small curd cottage cheese
02 -
1 green onion or scallion, thinly chopped
03 -
½ teaspoon garlic powder
04 -
7 oz tuna in a can (5 oz after draining)
05 -
½ teaspoon smoked paprika
06 -
⅓ cup red bell pepper, diced finely (about ½ of a pepper)
07 -
2 large eggs
08 -
1-2 tablespoon dill, freshly chopped
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1 teaspoon dijon mustard
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½ teaspoon fresh-ground black pepper
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1 teaspoon tomato puree or paste
12 -
3 tablespoon mayonnaise (try avocado oil mayo for a twist)
# Instructions:
01 -
While the eggs are cooking, finely dice red bell pepper, chop scallions thinly, and mince fresh dill.
02 -
When the eggs are boiled, transfer them to an ice bath to cool. Peel them once they're easy to handle.
03 -
In a bowl, toss in the mayo, mustard, tomato paste, red pepper, dill, green onions, garlic powder, paprika, and black pepper.
04 -
Using a shredder or grater, shred the eggs into the same mixing bowl.
05 -
Mix the ingredients thoroughly with a fork, smashing lightly as you combine. Adjust flavors with seasoning or add extra mayo for a smoother spread.
06 -
Drain tuna well to remove excess liquid, and add it to the mixture.
# Notes:
01 -
Use any type of tuna: chunk light skipjack, albacore, or tuna in either water or oil.
02 -
If you want a blended texture, put all but the herbs into a food processor and puree it until creamy.
03 -
For a different taste, replace cottage cheese with plain Greek yogurt or cream cheese.
04 -
Swap diced bell pepper with finely chopped celery or carrots if you'd like some crunch.
05 -
Switch up the herbs! Add parsley, cilantro, chives, or basil if you're not into dill.