Cottage Cheese Tuna Salad

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Ingredients

2 (5 ounce) cans albacore wild tuna packed in water, drained
1 cup Hiland low-fat cottage cheese
2/3 cup corn, drained or if using frozen, thawed
2/3 cup finely diced red bell pepper
1 cup quartered cherry or grape tomatoes
1/2 large avocado, pitted and diced
1 (4 ounce) can sliced black olives, drained
2 teaspoons spicy brown mustard or Dijon mustard (regular mustard works fine too)
1 teaspoon Creole or Cajun seasoning
Salt & pepper as needed to taste (Be sure to taste before adding. Cottage cheese and tuna are both pretty salty and I didn’t need any additional salt.)

Once you’ve opened the can of tuna, drain as much of the water as possible. I like to do this by removing the lid and holding it over the sink to drain.
Next, add the tuna to a bowl.
Stir in the rest of your ingredients: cottage cheese, avocado, corn, cherry tomatoes, bell pepper, black olives, Dijon and Cajun seasoning. The seasoning isn’t a must if you don’t happen to have it on hand, but I really like the flavor it adds.
Mix well and, if needed, season to taste with salt & pepper. Both cottage cheese and tuna are salty foods, so I don’t feel that this salad needs extra salt & pepper.