Tuna and Cottage Cheese Salad in Romaine Leaves
A light salad with tuna, cottage cheese, and cucumber, served in romaine leaves. High in protein, fresh-tasting, and easy to serve in portions.
- Time
- 10 min
- Serving
- 271 kcal
- Ingredients
- ≈ $2.92
- Protein
- 35 g
Ingredients
- 1 Canned tunapack 170 g ≈ $1.80 80 g
- 2 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 80 g
- 3 Greek yogurtpack 250 g ≈ $1.80 30 g
- 4 Cucumbers≈ $3.67 per kg 80 g
- 5 Green onionspack 50 g ≈ $1.30 10 g
- 6 Romaine lettucepack 300 g ≈ $2.50 60 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain the excess liquid from the tuna and flake it into large pieces with a fork.
Dice the cucumber4 finely and thinly slice the green3 onion.
Mix the tuna, cottage2 cheese, Greek3 yogurt, cucumber4, green5 onion, salt, and pepper.
Rinse and dry the romaine6 leaves, then choose sturdy boat-shaped leaves.
Spoon the salad into the leaves and serve immediately.
Tips
- Why it works
- Dry the romaine leaves after washing: on wet greens the filling slides off, and the edges lose firmness within 5–10 minutes.
- Substitutions
- Swap 30 g of Greek yogurt for 10–15% sour cream, the taste will be milder. Use sturdy iceberg leaves of the same weight instead of romaine.
- Common mistakes
- A common mistake is not draining the tuna: the filling looks watery and juice pools in the leaves right away.
- Storing and reheating
- Keep the filling in the fridge for up to 1 day and store the leaves separately. No reheating needed, assemble before eating.
- Serve with
- Serve as a quick snack with a rye crispbread or a slice of whole grain bread.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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