This high-protein tuna toast is made with cottage cheese, tuna (I used a vegan alternative), and protein-fortified bread for a delicious, protein-packed lunch. I add red onion, pickled chillies, gherkins, and dill for loads of flavour, plus a light sprinkling of grated Cheddar for extra richness.
Why you’ll love this recipe
I had this tuna toast for almost every lunch this week. Each slice is just 275 calories but packs in over 20g of protein, so a couple of slices makes a perfect lunchtime snack for work to keep you fuelled through the day. You can meal prep the filling and store it in the fridge for up to three days to eat throughout the week. It’s also easy to adjust to your preferences: swap in your favourite bread, use reduced-fat cottage cheese or less Cheddar to lower the fat content, or switch the vegan tuna for the real thing.
High protein tuna toast: Ingredients
- 4 slices of bread (I used Jason’s Protein sourdough)
- 120g tuna (I used a vegan alternative)
- 150g cottage cheese
- 40g grated Cheddar
- ½ a red onion, finely chopped
- 2 tbsp pickled gherkins, chopped
- 1–2 tbsp pickled chillies, chopped (adjust to taste)
- Small handful of fresh dill, chopped
- Salt and pepper, to taste
How to make high protein tuna cottage cheese toast
Add the tuna, cottage cheese, Cheddar, red onion, gherkins, chillies, and dill to a medium bowl. Mix well to combine, then season to taste with salt and pepper.
Spread the mixture evenly over your slices of bread. If you don’t want to use it all at once, store the remaining mixture in an airtight container in the fridge for up to 3 days.
Place your toast in an air fryer and cook at 180°C (350°F) for 7–8 minutes, or until the toast is crispy and the mixture is heated through.
Serve with a sprinkle of extra dill and enjoy!
Meal prep and storage
This recipe is great for meal prep, as the tuna and cottage cheese mixture can be stored in an airtight container in the fridge for up to 3 days.
Air fryer tips
Every air fryer is different, so check your toast halfway through cooking to make sure it’s cooking evenly – you may need to rotate the slices. Spread the topping right to the edges of the bread to help prevent burning
Optional swaps and variations
Many of the ingredients in this recipe can be swapped to suit your taste and dietary preferences.
- Switch vegan tuna for regular tuna if you don’t follow a vegetarian diet.
- Replace cottage cheese with a low-fat alternative and reduce the Cheddar for lower fat content.
- Swap out dill for your favourite fresh herbs.
- Remove the pickled chillies if you don’t like spice, or try a little chilli oil for a slightly different flavour.
- If you don’t have red onion, replace it with chopped spring onions or chives.
- Use your favourite sliced bread. I used Jason’s Protein Sourdough for a protein boost.
FAQs
Can I cook this in the oven?
Yes! Bake at 180°C (350°F) for 8–12 minutes, or until the toast is crispy and the filling is heated through.
Can I freeze the tuna and cottage cheese mixture?
If you have used vegan tuna, this mixture is not suitable for freezing. If you have used regular tuna, you can freeze it for up to a month, although this may slightly affect the texture of the cottage cheese.
Can I make this recipe ahead for meal prep?
Definitely! The filling can be prepped and stored, and you can toast it with the bread just before eating.
High protein tuna cottage cheese toast: Similar recipes
If you liked this recipe, you may also like:
- Cottage cheese toast with ajvar and avocado
- Cheesy French toast sticks
- Whipped avocado and feta on toast
Ingredients
Method
- Add the tuna, cottage cheese, Cheddar, red onion, gherkins, chillies, and dill to a medium bowl. Mix well to combine, then season to taste with salt and pepper.
- Spread the mixture evenly over your slices of bread. If you don’t want to use it all at once, store the remaining mixture in an airtight container in the fridge for up to 3 days.
- Place your toast in an air fryer and cook at 180°C (350°F) for 7–8 minutes, or until the toast is crispy and the mixture is heated through.
