Ingredients
Main Ingredients
- 7 oz canned tuna (5 oz drained), preferably yellowfin tuna in olive oil or light chunk tuna packed in water or oil
- ½ cup cottage cheese (whole milk recommended)
- ⅓ cup red bell pepper, finely diced (about ½ pepper)
- 2 large eggs
- 3 tablespoons mayonnaise (avocado oil mayo preferred)
- 1 teaspoon Dijon mustard
- 1 teaspoon tomato paste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 piece green onion or scallion, finely sliced
- 1-2 tablespoons fresh dill, chopped
Method
Preparation
- Place the eggs in boiling water for 9 minutes. After that time, drain the water and transfer the eggs to a bowl of icy cold water to cool quickly. Once cool, peel the eggs and set them aside.
- Finely dice the red bell pepper, thinly slice the green onion, and chop the fresh dill.
- Open the can of tuna and drain the liquid completely using a sieve to remove any excess water or oil.
- Grate the peeled hard-boiled eggs into a medium mixing bowl.
- Add the cottage cheese, diced red bell pepper, mayonnaise, Dijon mustard, tomato paste, chopped dill, sliced green onions, black pepper, paprika, and garlic powder to the bowl with the grated eggs.
- Using a fork, mix all the ingredients thoroughly, mashing as you go to create a consistent paste. Adjust the seasoning to taste.
- For a creamier spread, you can add more mayonnaise or softened cream cheese if you wish.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 2g
Notes
To store, place in an airtight container and keep in the refrigerator. Consume within 3-4 days for best taste and freshness. If you notice any change in color or scent, it's best to discard it.
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