Super-Slim Tuna Salad

From "Jane Brody's Good Seafood Book", 1994. No mayonnaise! Nice on a bed of greens, but to use for sandwiches do not put on bread until just before serving, as there are a lot of wet ingredients.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2 (6 1/2ounce) cans tuna in water
• 2⁄3 cup low-fat small-curd cottage cheese
• 2  tablespoons  snipped fresh chives
• 1  pinch red pepper flakes
• 1⁄4-3⁄8 teaspoon fresh ground black pepper
• 4  plum tomatoes, seeded
• 1  small cucumber, peeled, halved lengthwise, and seeded
• 1⁄2 cup  sliced scallion, white and green parts
•  salt

Directions

1. Place drained tuna in a medium sized bowl; add the cottage cheese, chives, pepper flakes, and black pepper. Mix well, but leave some of the tuna chunky.
2. Cut the tomatoes into 1/3-inch dice. Cut the cucumber into quarters lengthwise and then slice crosswise into pieces 1/4-inch thick. Add the tomatoes, cucumbers, and scallions to the tuna mixture and toss to combine well. Taste for seasoning, add salt if necessary.