Dill Pickle Tuna Salad
Tuna salad is a classic, but have you ever tried adding dill pickles? If not, you’re in for a treat! This Dill Pickle Tuna Salad is packed with crunchy pickles, zesty mustard, and creamy mayo—making every bite burst with flavor. It’s perfect for a quick lunch, a light dinner, or even as a party dip.
What makes this recipe special is the balance of flavors. The briny pickles and fresh dill give it a punch, while the tuna and mayo keep it smooth and satisfying. Whether you enjoy it on a sandwich, with crackers, or straight from the bowl, this salad is an easy go-to meal.
With warmer days ahead, this dish is also a great picnic option! Just pack it up, bring some crusty bread or fresh lettuce leaves, and enjoy a fuss-free, delicious meal outdoors.
Why You’ll Love This Recipe
- Crunchy and Creamy – The mix of textures from the crisp pickles and creamy dressing makes each bite irresistible.
- Quick and Easy – You can make this in just 10 minutes with simple ingredients.
- High in Protein – Tuna is packed with protein, making this a filling and healthy meal.
- Great for Meal Prep – Store it in the fridge, and you’ll have a ready-to-eat lunch for days!
- Versatile – Serve it on bread, in a wrap, over a salad, or even as a dip with crackers.
Ingredients
For the Tuna Salad
- 2 cans (5 oz each) tuna, drained
- ½ cup dill pickles, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped (optional, for extra crunch)
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice (from the jar)
- 1 tsp fresh dill, chopped (or ½ tsp dried dill)
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste
For Serving (Optional)
- Bread (sandwich bread, croissants, or bagels)
- Lettuce leaves (for a low-carb option)
- Crackers or pita chips (for dipping)
Kitchen Tools Needed
To make this Dill Pickle Tuna Salad, you’ll need just a few basic kitchen tools:
- Can opener – To open the tuna cans.
- Cutting board – For chopping the pickles, onions, and celery.
- Sharp knife – For easy chopping of ingredients.
- Large mixing bowl – To combine everything together.
- Spoon or spatula – For mixing the ingredients evenly.
- Measuring spoons – To get the perfect amount of mustard, pickle juice, and spices.
- Storage container – If you’re making extra and want to store it in the fridge.
Instructions
- Prepare the Ingredients
Start by draining the tuna well and transferring it into a large mixing bowl. Chop the dill pickles, red onion, and celery (if you’re using it) into small pieces. Add them to the bowl with the tuna. - Mix the Dressing
In a separate small bowl, combine the mayonnaise, Dijon mustard, pickle juice, garlic powder, fresh dill, and black pepper. Stir everything together until the mixture is smooth and creamy. - Combine the Tuna and Dressing
Pour the dressing over the tuna mixture. Use a spoon or spatula to gently fold everything together until the tuna, veggies, and dressing are well combined. - Season to Taste
Give your salad a quick taste and adjust the seasoning if needed. Add more salt, pepper, or even a little extra pickle juice if you like a tangier flavor. - Chill and Serve
If you have time, cover the bowl and let the salad chill in the fridge for 30 minutes. This allows the flavors to meld together. If you’re in a rush, you can enjoy it right away!
Serve your dill pickle tuna salad on bread for a sandwich, in a wrap, or over a bed of lettuce. You can also pair it with crackers for an easy snack.
More Recipes >>>>>>> Sheet Pan Sausage and Veggies
Tips and Tricks for Success
- Use Solid White Tuna – Opt for solid white tuna for a firmer texture. Light tuna can be a bit mushier.
- Add Some Heat – If you like a bit of spice, add a dash of hot sauce or chopped jalapeños to the salad.
- Pickle Variations – Try using sweet pickles or bread-and-butter pickles if you prefer a sweeter taste.
- Make It Your Own – Get creative! Add other veggies like diced bell peppers, carrots, or even capers for an extra punch of flavor.
- Let It Chill – For the best taste, let your salad chill for at least 30 minutes. It helps the flavors come together and gives the salad a better texture.
- Serve with Fresh Bread – To make it more of a meal, use crusty bread or buttery croissants for a sandwich. You can even use a wrap for a lighter version!
With these easy tips, your Dill Pickle Tuna Salad will be a guaranteed hit every time!
Ingredient Substitutions and Variations
If you’re looking to tweak the recipe, here are some simple substitutions and variations to try:
- Tuna – You can swap out the tuna for canned chicken or shredded rotisserie chicken if you prefer a different protein.
- Mayonnaise – If you want a lighter version, use Greek yogurt instead of mayo for a tangy twist and added protein.
- Dill Pickles – If you’re not a fan of dill pickles, try using bread-and-butter pickles for a sweeter taste, or sweet relish for more sweetness.
- Mustard – For a milder flavor, use yellow mustard instead of Dijon. Or, if you want more of a tang, try spicy brown mustard.
- Celery – If you’re not a fan of celery, cucumber can give a similar crunch, or you could leave it out altogether.
- Fresh Dill – If you don’t have fresh dill, you can substitute with 1/2 teaspoon dried dill.
- Pickle Juice – If you want to skip pickle juice, try a little lemon juice or apple cider vinegar for acidity.
Feel free to mix and match based on your taste preferences or what you have available in your kitchen!
Serving Suggestions
- On a Sandwich – Spread the salad on two slices of toasted bread or a croissant for a delicious tuna sandwich.
- Lettuce Wraps – For a low-carb alternative, use fresh lettuce leaves as wraps instead of bread.
- With Crackers – Scoop the salad onto crackers or pita chips for a crunchy snack or appetizer.
- In a Bowl – For a lighter meal, serve it in a bowl on its own or top with mixed greens for a tuna salad salad.
- In a Wrap – Roll it up in a flour tortilla for a simple and tasty lunch.
- With Veggies – Pair it with sliced cucumbers, tomatoes, or bell peppers for extra freshness.
This recipe is super versatile and can be served however you like, whether you’re in the mood for a sandwich or a refreshing salad!
Storage and Reheating Instructions
- Storage – Store any leftover dill pickle tuna salad in an airtight container in the fridge for up to 3 days.
- No Reheating Needed – This salad is best served cold, so there’s no need to reheat it. Just grab a spoon and enjoy it straight from the fridge or serve it on your favorite bread.
- Freezing – I don’t recommend freezing tuna salad, as the mayo can become watery and change the texture when thawed. Stick to refrigerating it for the best results.
FAQ
Can I make this ahead of time?
Yes! You can make this dill pickle tuna salad a day ahead. In fact, letting it sit in the fridge for a few hours or overnight helps the flavors meld together for an even better taste.
Can I make this recipe without mayo?
Definitely! If you want a lighter or dairy-free version, you can use Greek yogurt or avocado as a creamy base. Just keep in mind the taste and texture will change slightly.
How can I make it spicier?
To give the salad some heat, add jalapeños, a bit of hot sauce, or some cayenne pepper to the mix. Start with a small amount and taste as you go to avoid making it too spicy!
Can I use a different kind of pickle?
Yes! Feel free to experiment with different types of pickles, like bread-and-butter for a sweeter version, or spicy pickles for extra heat. You can also use pickle relish if you prefer a finer texture.
Is this recipe gluten-free?
Yes, the tuna salad itself is gluten-free! Just make sure to serve it with gluten-free bread or lettuce wraps if you’re avoiding gluten.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!
Dill Pickle Tuna Salad
Equipment
- Can Opener
- Cutting board
- Sharp Knife
- Large mixing bowl
- Spoon or spatula
- Measuring spoons
- Storage container
Ingredients
For the Tuna Salad
- 2 cans 5 oz each tuna, drained
- ½ cup dill pickles finely chopped
- ¼ cup red onion finely chopped
- ¼ cup celery finely chopped (optional, for extra crunch)
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice from the jar
- 1 tsp fresh dill chopped (or ½ tsp dried dill)
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste
For Serving (Optional)
- Bread sandwich bread, croissants, or bagels
- Lettuce leaves for a low-carb option
- Crackers or pita chips for dipping
Instructions
Prepare the Ingredients
- Start by draining the tuna well and transferring it into a large mixing bowl. Chop the dill pickles, red onion, and celery (if you’re using it) into small pieces. Add them to the bowl with the tuna.
Mix the Dressing
- In a separate small bowl, combine the mayonnaise, Dijon mustard, pickle juice, garlic powder, fresh dill, and black pepper. Stir everything together until the mixture is smooth and creamy.
Combine the Tuna and Dressing
- Pour the dressing over the tuna mixture. Use a spoon or spatula to gently fold everything together until the tuna, veggies, and dressing are well combined.
Season to Taste
- Give your salad a quick taste and adjust the seasoning if needed. Add more salt, pepper, or even a little extra pickle juice if you like a tangier flavor.
Chill and Serve
- If you have time, cover the bowl and let the salad chill in the fridge for 30 minutes. This allows the flavors to meld together. If you’re in a rush, you can enjoy it right away!
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: 220-250 kcal
- Protein: 22g
- Carbohydrates: 2-3g
- Fat: 15g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 500-600mg (depends on pickles and added salt)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.