Why You’ll Love Dill Pickle Tuna Salad Recipe
– Zesty and tangy flavor from dill pickles and pickle juice that elevates ordinary tuna salad
– Ready in minutes with just a handful of everyday ingredients
– Versatile serving options: from sandwiches and wraps to crackers and salads
– Great for quick lunches, meal prep, or last‑minute snacks
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
tuna (canned, drained)
dill pickles, finely chopped
mayonnaise
dill pickle juice
freshly ground black pepper
optional fresh dill
Recipe card (approximate measurements for 4–6 servings):
2 cans tuna, drained
1/3 cup finely chopped dill pickles
2 tablespoons mayonnaise
1 tablespoon dill pickle juice
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill (optional)
Directions
-
Drain the canned tuna and add it to a medium mixing bowl.
-
Add the finely chopped dill pickles, mayonnaise, and dill pickle juice.
-
Sprinkle in the black pepper and add fresh dill if using.
-
Stir until the ingredients are evenly combined and creamy.
-
Taste and adjust seasoning as needed.
-
Serve chilled or at room temperature on bread, crackers, or over greens.
Servings and timing
Serves: about 4 to 6 servings
Preparation time: approximately 10 minutes
Variations
• Add finely chopped celery or red onion for extra crunch and flavor
• Swap some mayo for plain Greek yogurt to lighten the salad
• Mix in Dijon mustard for a subtle depth of flavor
• Include fresh herbs like parsley for brightness
Storage/Reheating
Store any leftover tuna salad in an airtight container in the refrigerator for up to 2–3 days.
There’s no reheating—this dish is best enjoyed cold or at room temperature.
FAQs
What type of tuna should I use?
Canned tuna packed in water is a popular choice for light flavor and easy draining, but tuna in oil works too.
Can I make this tuna salad ahead of time?
Yes, you can make it a few hours ahead and refrigerate it so the flavors meld.
Is this salad suitable for meal prep?
Absolutely — keep refrigerated in a sealed container and portion into lunches during the week.
Can I use sweet pickles instead of dill pickles?
Yes, sweet pickles give a sweeter tang but alter the flavor profile.
How long will this tuna salad last in the fridge?
Stored properly, it will last about 2–3 days.
Can I reduce the mayonnaise?
Yes — reduce mayo to your preference or substitute part of it with Greek yogurt.
What can I serve this with?
Great on bread for a sandwich, crackers, lettuce wraps, or on top of a salad.
Can I freeze tuna salad?
Freezing is not recommended because the texture can become watery upon thawing.
Can I add other seasonings?
Yes, black pepper, fresh herbs, or a squeeze of lemon can enhance the flavor.
Is this recipe gluten‑free?
Yes — as long as you serve it on gluten‑free bread or crackers if needed.
Conclusion
This dill pickle tuna salad recipe transforms a classic lunch staple with simple, tangy ingredients that deliver big flavor. Quick to mix together and easy to customize, it’s a refreshing option for sandwiches, snacks, and quick meals.
Dill Pickle Tuna Salad
This Dill Pickle Tuna Salad is a tangy, creamy, and crunchy twist on classic tuna salad, featuring dill pickles, fresh herbs, and a touch of Dijon mustard for an extra flavor punch. Perfect for sandwiches, lettuce wraps, or crackers.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 2 to 3 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
Ingredients
- 2 (5-ounce) cans tuna, drained
- 1/3 cup chopped dill pickles
- 1/4 cup finely chopped red onion
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon chopped fresh dill (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- In a medium bowl, combine the drained tuna, chopped dill pickles, and red onion.
- Add the mayonnaise, Dijon mustard, pickle juice, and fresh dill (if using). Mix until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or refrigerate for later use. Enjoy on sandwiches, with crackers, or in lettuce wraps.
Notes
- Use tuna packed in water or oil based on your preference.
- For a lighter version, use Greek yogurt in place of mayonnaise.
- Add chopped celery or hard-boiled egg for extra texture.
- Make it ahead — it keeps well in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 40mg
