Description
A quick and zesty dill pickle tuna salad, perfect for a nutritious lunch.
Ingredients
Scale
- 2 cans Canned Tuna (solid white albacore packed in water)
- 1 cup Dill Pickles (dill pickle chips, include juice)
- 1 stalk Celery (finely chopped)
- 2 pieces Green Onion (finely chopped)
- 1/2 cup Mayonnaise (adjust to taste)
- 2 tablespoons Fresh Dill (or 1/2 tsp dried dill)
- to taste Salt (adjust according to taste)
- to taste Black Pepper (adjust according to taste)
- 1/2 cup Greek Yogurt (for a healthier twist)
- 1 cup Chopped Bell Peppers or Carrots (for extra crunch and color)
Instructions
- Drain the canned tuna to remove excess liquid and transfer it to a shallow bowl.
- Using a fork, gently mash the tuna until it’s broken apart, avoiding over-mixing.
- Finely chop the dill pickles, celery, and green onions.
- In the bowl with the mashed tuna, add the chopped vegetables, mayonnaise, pickle juice, fresh dill, salt, and black pepper. Stir until well combined.
- Serve as a dip with crackers, in a sandwich, or a wrap.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 50 mg