Dill Pickle Tuna Salad Recipe

Dill pickle tuna salad in a serving bowl.

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This Dill Pickle Tuna Salad is creamy, crunchy and the perfect high protein, no-cook lunch. It's flavorful, satisfying and takes just 10 minutes to make with a handful of simple ingredients!

Prep Time10

Cook Time0

Total Time10

Course: Lunch

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 169kcal

Author: Marcie

Ingredients

10 ounces canned wild-caught tuna (2) 5 ounce cans water or olive oil packed; albacore or chunk light depending on your preference
1/4 cup mayonnaise add 1-2 more tablespoons as desired; see note 2
1 tablespoon dill pickle juice see note 1
2 teaspoons dijon mustard
1/3 cup chopped dill pickles see note 1
1/3 cup chopped celery
1/4 cup finely chopped red onion
1 tablespoon freshly chopped parsley sub with your favorite herbs or omit as desired
salt and pepper, to taste

Instructions

Drain the water or oil from the tuna and place the tuna in a medium bowl. Mash with a fork until it's the desired consistency.
10 ounces canned wild-caught tuna
Add the mayonnaise, dill pickle juice, dijon mustard, dill pickles, celery, red onion and parsley to the bowl and stir well to combine. Taste and add salt and pepper as needed.
1/4 cup mayonnaise, 1 tablespoon dill pickle juice, 2 teaspoons dijon mustard, 1/3 cup chopped dill pickles, 1/3 cup chopped celery, 1/4 cup finely chopped red onion, 1 tablespoon freshly chopped parsley
Serve the tuna salad a sandwich, in lettuce wraps, atop a slice of tomato or stuffed into an avocado. Enjoy!

Notes

Pro tip: For best results, use good quality pickles to make this tuna salad next level. I especially love Grillo’s dill pickle chips. They're full of fresh, briny flavor!
Not a fan of mayo? Sub it with Greek yogurt for a creamy protein boost.
Customize this recipe with your favorite crunchy veggies and herbs.
Store the tuna salad in the refrigerator for 3-4 days.

Nutrition