Dill Pickle Tuna Salad is a quick, creamy and rich recipe made with protein-packed tuna, crispy celery, salty dill pickles and tin stesty dill pickles seasoning. It’s ready in just 10 minutes, perfect for preparing meals, quick lunch or light dinner.
233 Cal
6g carbohydrates
7g fat
35G protein
2
Dill pickle tuna salad recipe
If you like dill pickles, this tuna salad will be your new need. It is creamy, crispy, rich and full of bold pickle flavor. The flavor comes not only from using chopped dill pickles, but also adding pickle juice to the seasoning, making every bite irresistible.
Greek yogurt makes it lighter while remaining creamy, with a light mayonnaise added richness, and the tuna is packaged in lean protein. Enjoy a quick, satisfying meal that is stacked high on whole grain bread, ooped into crisp lettuce leaves, or served with cookies and vegetarian sticks!
If you like a healthy tuna salad recipe, try this crunchy cabbage tuna salad or spicy tuna salad!
Before you begin
Here are some things you should know before making this recipe:
- Drain the tuna thoroughly: Use a can cap or fork to gently press the tuna to remove as much liquid as possible to prevent watery salads.
- Pat the kimchi dry before chopping: Use a paper towel to remove excess moisture from the pickled vegetables to prevent the dressing from thinning.
- Adjust the salt after tasting:Kimchi and enjoy the added natural savory flavor, so season only after you taste the salad.
- Collect and prepare all ingredients first: Measure and ready for everything to make the mixing process quick and seamless.
- Cooling mixing bowl: A cold bowl helps keep the salad extra refreshing, especially when served immediately.
Which tuna is the most effective?
White albacore tuna filled with water is best for this recipe because it has a strong meaty texture that holds well when mixed with dressing. If you prefer a softer texture and a stronger flavor, you can use a light tuna. Tuna filled with oil can also be used, but should be drained well to avoid oil in the salad.
How to Make Dill Pickle Tuna Salad
Making a dill pickle tuna salad is very easy! Here’s how to do this:
1. Make dressings
Mix all dressing ingredients in a large bowl until smooth and creamy. This is your flavor base, so season and adjust your preferences before adding the rest.
2. Add tuna and vegetables
Fold gently in tuna, pickles, celery and green onions. Stir until combined to prevent excessive breakdown of the tuna.
3. Chill and eat
Leave the salad in the refrigerator so the flavors are mixed. Use as you wish: Spoon into lettuce wraps and stack on toast or cookies.
Serve with dill pickles tuna salad
Not sure how to serve this recipe? Here are some simple ideas:
- Crispy romaine or butter lettuce leaves wrapped
- Zucchini or cucumber boat
- Whole-cereal cookies, pita cakes or microwaved vegetable chips
- One side of fresh fruit or vegetable sticks
Change taste
Don’t like something in the recipe or just want to change the taste? Here’s how to do this:
- Add a spicy kick: Stir the diced marinated jalapeno, a little hot sauce or a little chili to increase heat.
- Brighten with fresh herbs: Swap dry dill for fresh dill, parsley or chives for a fresher, more vibrant flavor.
- Try different proteins: Use canned salmon for a rich flavor, chopped chicken for easier gentle choices, and even peeled boiled shrimp for seafood twist.
- Experimental tightening: Add sunflower seeds, chopped almonds or roasted pumpkin seeds for extra texture.
- Make it richer: Add fresh lemon juice or vinegar to splash it to increase acidity.
- Add eggs: If you like eggs in tuna salad, chop some boiled eggs and make tuna egg salad!
Storage and leftovers
Here’s how to keep this tuna salad fresh in the refrigerator:
- Shop: Store in an airtight container in the refrigerator for up to 3 days. cold.
- The remaining thoughts:
- Sprinkle snacks on cucumber slices.
- Stuff it into half of the avocado or tomatoes.
- Mix well with cooked pasta and vegetables for a simple vegetable pasta salad. I also like to spread it on toast to melt the healthy tuna for a quick and easy lunch!
Frequently Asked Questions
Here are some of the most common questions about dill pickles tuna salad:
Can I have dairy-free?
Yes. You can easily make this recipe by using plain, unsweetened cheese made from almonds, coconut or soy milk. Choose a thicker texture to mimic the cream of Greek yogurt. You can also replace the yogurt entirely with more lightweight mayonnaise for a richer, dairy-free version, although the calories will be slightly higher.
How can I prevent water?
To prevent watery salads, drain the tuna thoroughly and gently press it with the lid of the can or fork to remove as much liquid as possible. Dry the kimchi with a paper towel before adding. Start with less pickle juice and add gradually, adding casually to taste to maintain the ideal creamy texture.
Is this suitable for dining preparation?
Yes. The salad is good in the refrigerator for up to 3 days, making it perfect for meals. Store it in a separate airtight container for lunch. If you plan to use it as a sandwich, store the salad separately from the bread to prevent it from being wet.
Can I freeze tuna salad?
Freezing tuna salad is not recommended as mayonnaise and yogurt can be separated and become granules when thawed. If you need to freeze something ahead of time, you can freeze the drained tuna separately and then thaw and mix with other ingredients before serving.
