Dill Pickle Tuna Salad Recipe
If you love the briny flavor of dill pickles, this Dill Pickle Tuna Salad Recipe is about to become a new lunchtime favorite.
Table of Contents
Classic Tuna Salad Just Got a Dill-icious Makeover
Tuna fish salad on crackers with a grape soda and salty chips was my go-to childhood lunch. Nothing more perfect than enjoying that outside in the grass on a sunny summer day. Life was simpler and the way we ate was simpler too. I miss those days, but I do still enjoy tuna on crackers from time to time.
This creamy tuna salad gets a delicious makeover with crisp dill pickles, fresh herbs, a little Dijon mustard, and just the right amount of tang.
The three secrets to THE BEST TUNA SALAD:
- Use good quality albacore tuna (no cat-food tuna!)
- Don’t skimp on the mayo. Add more mayo.
- Pickle, pickles and more pickles.
Ingredient Tips: Use your favorite dill pickles, I like Grillo’s and Clausen. Add extras like, black olives, red pepper flakes, boiled eggs, red onion, etc.
Prep Tips: Drain the tuna thoroughly. Excess liquid can make your tuna salad watery. Start with the mayo amount in recipe then gradually add more to your desired creaminess.
Serving Tips: Serve it with potato chips, crackers, fresh vegetables, fruit, a simple green salad, or a cup of soup. For a sandwich, pile the tuna salad onto toasted sourdough or your favorite sandwich bread and add lettuce and tomato. For a lower-carb option, spoon it into lettuce cups or serve it over mixed greens.
Storage Tips: Store it in a covered container in the refrigerator and use within 3–4 days. Keep chilled and don’t leave it sitting at room temperature for extended periods.
More For The Pickle Fans: Habanero Dill Pickles, Dill Pickle Coleslaw, Quick Pickled Shallots
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Dill Pickle Tuna Salad Recipe
Ingredients
- 3 cans albacore tuna drained
- 1/2 cup mayonnaise
- 3 celery ribs sliced/chopped
- 1/2 cup finely chopped dill pickles
- 1 tablespoon Dijon mustard
- 2 tablespoon fresh dill chopped
- Salt and freshly ground black pepper to taste
Instructions
- Drain the tuna well and place it in a medium bowl. Use a fork to gently flake it apart.
- Stir in the mayonnaise, chopped dill pickles, celery, Dijon mustard, fresh dill.
- Fold everything together until creamy and well combined. Season with salt and black pepper to taste.
- For the best flavor, refrigerate the tuna salad for 15–30 minutes before serving.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
