About this recipe
Cottage cheese and tuna sound odd until you try them together. Lemon and chili wake everything up, and cucumber keeps it crunchy.
Four bowls come together without a stove. Drain the tuna well so the bowl stays creamy instead of watery.
Eat it cold straight from the fridge. It is the kind of lunch that works at a desk.
MIX
Step 1
Drain tuna thoroughly and flake into a bowl. Stir in lemon juice, chili flakes, and black pepper.
Step 2
Divide cottage cheese among four bowls. Top each with a quarter of the tuna mixture.
FINISH
Step 3
Scatter diced cucumber and herbs if using over each bowl. Taste for salt, add a pinch only if needed, and serve cold.
Tips
Press tuna in a fine-mesh strainer for 30 seconds if it still looks wet. Extra liquid thins the cottage cheese.
For meal prep, keep cucumber separate until serving so it stays crisp for up to 3 days in the fridge.
Swaps
Canned tunaCanned salmon
Same drained weight; richer and still high protein.
Chili flakesEverything bagel seasoning
Skip heat and add savory crunch instead.
Equipment
Mixing bowl · Can opener · Knife
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