Description
A tangy and creamy Dill Pickle Tuna Salad that’s quick to prepare and packed with flavor. This refreshing salad blends albacore tuna with dill pickles, celery, and a hint of mustard, making it perfect for sandwiches, wraps, or serving atop greens.
Ingredients
Scale
Salad Ingredients
- 2 (5-ounce) cans albacore tuna in water, drained well (e.g., Wild Planet)
- â…“ cup mayonnaise
- ½ cup finely chopped dill pickles
- 1 to 2 tablespoons dill pickle juice (to taste)
- 3 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- ½ teaspoon Dijon mustard
- Freshly ground black pepper (to taste)
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed (optional)
Instructions
- Prepare the Tuna: Add the drained tuna to a medium bowl and gently break it up with a fork, making sure to keep some chunkiness for texture.
- Add Ingredients: To the bowl, add the mayonnaise, finely chopped dill pickles, dill pickle juice, celery, red onion, Dijon mustard, and freshly ground black pepper. If using fresh or dried dill, fold it in now.
- Combine the Salad: Stir all the ingredients just until combined, ensuring the flavors are evenly distributed without overmixing.
- Chill or Serve: For best flavor, chill the tuna salad in the refrigerator for 15 to 30 minutes before serving. Alternatively, serve immediately if desired.
Notes
- Adjust the amount of dill pickle juice based on your taste preference for tanginess.
- For a lower-mayo option, substitute half the mayonnaise with Greek yogurt.
- Serve on toasted bread, with crackers, or as a topping for leafy salads.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Dill is optional but adds a fresh herbaceous note that complements the pickles well.
