Home On The Range Tuna Salad recipe

4 servings

2 eggs

1 (6 ounce) can tuna, drained

1 cup low-fat cottage cheese

1/4 cup chopped celery

1/4 cup chopped green onions

2 tablespoons chopped fresh parsley

1 teaspoon lemon pepper

1/4 teaspoon celery salt

1 teaspoon lemon juice

1/4 cup mayonnaise

Place eggs in a saucepan, and cover completely with cold water.

Bring water to a boil.

Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, and cool.

Peel, and chop.

In a large bowl, flake tuna.

Add cottage cheese, eggs, celery, green onions, parsley, lemon pepper seasoning, celery salt, lemon juice, and mayonnaise; mix well.

Chill.