Open the can of tuna and drain it well. Press it gently with a fork to remove any extra liquid so the salad doesn’t turn watery.

Transfer the tuna into a large mixing bowl and break it up into smaller flakes using a fork.

Pro tip: Make sure the tuna is well-drained—this keeps the final texture creamy instead of soggy.

Scoop in the cottage cheese and add the Dijon mustard and lemon juice.

Stir everything together until the tuna is evenly coated and the mixture looks creamy but still slightly textured.

Pro tip: Don’t overmix at this stage—you want a balance between creamy and slightly chunky for the best bite.

Add the chopped celery and red onion to the bowl.

Gently fold them into the tuna mixture so they’re evenly distributed without breaking down too much.

Sprinkle in salt and black pepper to taste.

Give everything a final stir, then taste and adjust—add a little more lemon juice if you want extra brightness or a touch more mustard for tang.

Pro tip: Always taste before adding extra salt—cottage cheese already brings natural saltiness.

Stir in the chopped parsley for a fresh finish.

You can serve immediately, or let it chill in the fridge for 15–20 minutes so the flavors blend even more.

Pro tip: A short chill time helps the cottage cheese salad thicken slightly and taste more cohesive.