The Best Tuna Salad With Dill Pickles
This tasty tuna salad with pickles makes the perfect high-protein lunch in a pinch. Serve it as a sandwich, wrap, or a salad over greens!
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One of my favorite lunches of all-time is tuna salad.
Or chicken salad. Chickpea salad. Even salmon salad. Mash up some protein with mayonnaise and tasty toppings and call me a happy dietitian.
That’s because recipes like this tuna salad with dill pickles are so easy. You can pull it together in 5-minutes or even prep in advance for a quick, high-protein lunch.
And speaking of protein, this dill pickle tuna salad is PACKED with it. You’re looking at 26 grams of protein per serving, which is a solid amount to keep you full and support your fitness goals.
You’re going to love this delicious, satisfying recipe for easy lunches in a pinch. Let’s walk through exactly how to make it.
Ingredients in dill pickle tuna salad
Here’s what you’ll need to make this recipe:
- Chunk light tuna in water – we use tuna in water because it’s leaner than oil-packed. You could use flake tuna instead, but I prefer the texture of chunk!
- Celery
- Garlic dill pickle
- Red onion
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Pickle juice – straight from the jar for extra flavor!
- Black pepper – you probably won’t need to add salt because the pickle and pickle juice has plenty… all it needs is a little black pepper to balance things out.
Step-by-step instructions
- Add all ingredients to a medium bowl.
- Using a fork, break up tuna and mix ingredients until well combined. For a chunky texture, mix less. For a smooth texture, mix longer.
- Serve immediately or store in the fridge for up to 3 days.
Meal prep instructions
This tuna salad with dill pickles serves one.
If you want to make it for meal prep, simply multiply the recipe by 3 (you can do that in the recipe card below) and store in the fridge for up to 3-days.
When you’re ready to eat, simply scoop out a portion and enjoy as a sandwich, wrap, or over greens as a salad!
You’ll want to make sure it’s stored in an airtight container to stay fresh.
Variations
- Leave out the mayonnaise and use all greek yogurt for a lower fat option.
- Swap mayonnaise for avocado for more healthy fats and fiber.
- Add fresh dill for more herby flavor.
- Add lemon juice for extra tang.
- Add 1 tbsp finely chopped pickled jalapeños for some heat.
How to serve tuna salad with dill pickles
This recipe is so versatile and can be served in so many different ways!
Try dill pickle tuna salad as a:
- Salad over greens
- Sandwich
- Wrap
- Open-faced toast
- Tuna melt
- Dip with crackers and veggies
- Lettuce wrap
- Stuffed avocado
Frequently asked questions
Albacore tuna is higher in mercury and should be limited. However, we don’t have the same concerns for light tuna like skipjack, yellowfin and tongol. These varieties of light canned tuna are considered safe for daily consumption for the average person. Please check with Health Canada or your country’s health authority for more information on mercury in fish.
I would recommend storing for a maximum of 3 days in the fridge.
Feel free to leave it out! Try adding ⅓ avocado instead, or including an extra tablespoon of plain greek yogurt.
More quick lunches you’ll love
The Best Tuna Salad with Dill Pickles
Ingredients
- 1 5-oz can chunk light tuna in water, drained
- 1/2 rib celery, diced small
- 1 small garlic dill pickle, diced small
- 2 tbsp red onion, diced small
- 1 tbsp mayonnaise
- 2 tbsp greek yogurt
- 2 tsp dijon mustard
- 1 tbsp pickle juice from the jar
- black pepper, to taste
Instructions
- Add all ingredients to a medium bowl.
- Using a fork, break up tuna and mix ingredients until well combined. For a chunky texture, mix less. For a smooth texture, mix longer.
- Serve immediately or store in the fridge for up to 3 days.
