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Dill pickle tuna salad

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.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dinner, Lunch, Snack
Cuisine American
Servings 4 servings
Calories 220 kcal

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)
 
Note: If you use Greek yogurt instead of mayo, the fat content will be lower, and the protein will increase slightly. For a low-sodium version, choose low-sodium tuna and pickles.
 
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
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.
Keyword dill pickle tuna salad, pickle salad, tuna salad recipes