If you enjoy the bright, tangy bite of dill pickles, this Dill Pickle Tuna Salad is a simple, satisfying lunch you’ll make again and again. Creamy mayonnaise and Dijon balance the briny crunch of chopped dill pickles and a splash of pickle juice, while celery, red onion, and fresh parsley add texture and freshness. Ready in about 10 minutes, this no-cook tuna salad is high in protein, easy to customize, and perfect for sandwiches, lettuce wraps, stuffed avocados, or served with crackers and crunchy vegetables. The recipe uses a handful of pantry-friendly ingredients and makes a great option for meal prep or a quick summer dinner.
Why you’ll love this recipe
- Bright, briny flavor from dill pickles and a bit of pickle juice that elevates classic tuna salad.
- Creamy and crunchy texture with tuna, mayonnaise (or Greek yogurt), celery, and red onion.
- A high-protein, no-cook option that takes just about 10 minutes to prepare.
- Easy to customize with different tuna types, herbs, or add-ins to suit your taste.
Recipe ingredients
This recipe uses seven main ingredients and is flexible based on what you have on hand. Quantities below make about 4 servings.
- Tuna: 10 ounces canned tuna (two 5-ounce cans). Use wild-caught tuna if you prefer; water- or oil-packed tuna both work. Choose chunk light or albacore for the texture you like.
- Mayonnaise: 1/4 cup, with the option to swap plain Greek yogurt for a lighter, higher-protein alternative.
- Dijon mustard: 2 teaspoons to add savory depth.
- Dill pickles and pickle juice: 1/3 cup chopped dill pickles plus 1 tablespoon dill pickle juice for pronounced briny flavor.
- Celery and red onion: 1/3 cup chopped celery and 1/4 cup finely chopped red onion for crunch and bite.
- Parsley: 1 tablespoon freshly chopped parsley for brightness and color; substitute another fresh herb if desired.
- Salt and pepper: To taste.
How to make tuna salad with pickles
This tuna salad is uncomplicated and quick. Follow these steps for an easy, balanced result.
- Drain the tuna and transfer to a medium mixing bowl. Break it up with a fork to your preferred consistency.
- Add the mayonnaise (or Greek yogurt), dill pickle juice, Dijon mustard, chopped dill pickles, celery, red onion, and parsley. Stir until evenly combined.
- Taste and season with salt and pepper as needed. Adjust mayo or pickle juice to reach the creaminess and tang you like.
- Serve immediately or chill for a short while to let the flavors meld. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Recipe FAQs
Canned tuna is convenient and works well. Both water- and oil-packed tuna are suitable; choose chunk light or albacore depending on your preference for flakiness and flavor. Wild-caught options are commonly chosen for sustainability.
Can I use dill pickle relish instead of chopped pickles?
Yes. Dill pickle relish will provide similar flavor with a slightly softer texture. Chopped pickles give a more noticeable crunch.
Can I make this without mayo?
Absolutely. Plain Greek yogurt is a popular substitute that adds creaminess and an extra protein boost.
How long will tuna salad keep?
Stored in an airtight container in the refrigerator, this tuna salad keeps for about 3–4 days. Discard if it develops off-odors or a changed texture.
Serving suggestions
This versatile tuna salad can be served many ways:
- In lettuce cups or on crackers for an appetizer-style bite.
- As a classic sandwich filling or inside a toasted roll for a quick lunch.
- On a thick slice of ripe tomato or stuffed into half an avocado for a light, no-cook meal.
- With fresh crudités and extra pickle chips on the side for contrast.
Recipe notes
- Pickles matter: Use good-quality dill pickles for the best, freshest flavor; the pickle juice adds excellent tang.
- Mayo alternative: Swap mayonnaise for Greek yogurt for a tangier, higher-protein version.
- Customize: Add chopped apple, capers, chopped hard-boiled egg, or your favorite herbs for different flavor profiles.
- Storage: Keep refrigerated in an airtight container and consume within 3–4 days.
More easy high protein recipes you’ll love
- Crispy salmon patties
- Curry chicken salad
- Sonoma chicken salad sliders
- Tarragon chicken salad with apples
Did you try this recipe? If so, leave a review and share how you served it.
Dill Pickle Tuna Salad Recipe
Servings: 4 • Prep time: 10 mins • Cook time: 0 mins • Total time: 10 mins
This Dill Pickle Tuna Salad is creamy, crunchy, and perfect for a quick, protein-packed lunch. It combines flaked canned tuna with tangy dill pickles, a touch of pickle juice, and crisp vegetables for texture and flavor.
Ingredients
- 10 ounces canned tuna (two 5-ounce cans), drained
- 1/4 cup mayonnaise (or plain Greek yogurt)
- 2 teaspoons Dijon mustard
- 1 tablespoon dill pickle juice
- 1/3 cup chopped dill pickles
- 1/3 cup chopped celery
- 1/4 cup finely chopped red onion
- 1 tablespoon freshly chopped parsley
- Salt and pepper, to taste
Instructions
- Drain the tuna and place it in a medium bowl. Break it up with a fork.
- Add mayonnaise, Dijon mustard, dill pickle juice, chopped pickles, celery, red onion, and parsley. Mix until combined.
- Taste and season with salt and pepper. Adjust mayo or pickle juice to reach your preferred creaminess and tang.
- Serve immediately or chill briefly. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Notes
- Use good-quality dill pickles and their juice for the best flavor.
- Greek yogurt can replace mayo for a lighter, higher-protein option.
- Customize with add-ins like chopped apple, capers, or hard-boiled egg.
- Keep refrigerated and consume within 3–4 days.
Nutrition (per serving, estimated)
Calories: 169 kcal • Carbohydrates: 2 g • Protein: 14 g • Fat: 11 g • Sodium: 431 mg • Fiber: 1 g
Author: Marcie