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–+ servings

California-Style Buffalo Tuna Salad (High Protein Recipe)

This easy Buffalo Tuna Salad is a quick, protein-packed lunch that blends tangy buffalo flavor with creamy cottage cheese, perfect for lettuce wraps or crackers.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: High Protein, Lunch, Quick Meals
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans (5 oz each) tuna, drained if needed such as Safe Catch or Wild Planet—check can for draining instructions
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 3/4 cup cottage cheese full-fat or low-fat both work
  • 3 tablespoons buffalo sauce like Frank's RedHot
  • 2 tablespoons fresh lemon juice from a California Meyer lemon if available
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika smoked or sweet
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

  1. In a medium bowl, break the tuna into flakes with a fork. If your tuna is packed in water and you prefer a drier salad, drain it first; otherwise, leave as is.
  2. Add the finely diced celery, red onion, and cottage cheese to the tuna. Stir until well combined.
  3. Pour in the lemon juice and buffalo sauce, then sprinkle in the garlic powder, paprika, salt, and pepper. Mix thoroughly.
  4. Taste the salad and adjust seasoning—add more buffalo sauce for extra heat or a pinch more salt if needed.
  5. For best texture, chill the salad for 10 minutes before serving. Enjoy in lettuce wraps, on sourdough toast, or with your favorite crackers.

Nutrition

Calories: 210kcalCarbohydrates: 6gProtein: 28gFat: 8gSaturated Fat: 3gCholesterol: 55mgSodium: 680mgFiber: 1gSugar: 4g

Notes

For the creamiest texture, use full-fat cottage cheese and stir gently to keep some curds intact. If you prefer a chunkier salad, chop the veggies a bit larger. Make it ahead: prep the celery and onion up to 2 days in advance and store in the fridge. Store leftovers in an airtight container for up to 3 days. Avoid overmixing once the buffalo sauce is added to keep the salad from getting too watery. Serve with avocado slices for a California twist.

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