Preheat your oven or air fryer to 400°F (200°C). In a bowl, whisk together cottage cheese and egg white until smooth. For a more blended texture, you can use a food processor, but I personally prefer a chunkier mixture as it gives the cottage cheese tunacado a better texture when baked.

Spread the cottage cheese mixture onto a parchment-lined baking sheet in the shape of a large rectangle. Sprinkle with Italian seasoning. Bake in the oven or air fryer for 20-35 minutes, depending on your equipment. I find it only takes 20 minutes in the air fryer. Keep an eye on it—once golden and firm, let the wrap cool for 5-10 minutes to avoid breaking when assembling the cottage cheese tunacado.

While the wrap cools, combine the tuna, dill, chopped spring onions, mayonnaise, and a pinch of black pepper in a bowl. Mix well until fully combined into a creamy tuna mousse. Separately, slice the tomato and avocado.

Once the wrap is cool, carefully peel off the parchment paper. Spread 1 tablespoon of pesto on one side of the wrap for an extra layer of flavor. Add the tuna mixture, spreading it evenly. Top with tomato and avocado slices. I recommend layering both the pesto and tuna on the same side to ensure the top stays crispy while the cottage cheese tunacado stays flavorful.

Fold the wrap carefully, cut in half, and your cottage cheese tunacado is ready to enjoy! The combination of textures and flavors in this cottage cheese tunacado is sure to make it a new favorite. It is the perfect high protein lunch or healthy high protein snack.