Ingredients
- 1 (5-ounce) can tuna, drained: Water-packed or oil-packed tuna will work. Look for sustainable brands
- 1/3 cup finely chopped dill pickles: Choose your favorite kind – sweet, spicy, or classic dill.
- 1/4 cup mayonnaise: Use regular or light mayonnaise according to your preference. For a richer taste, you can substitute half with Greek yogurt.
- 2 tablespoons finely chopped red onion: Adds a mild sweetness and some crunch.
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill): Fresh dill is preferred for the best flavor.
- Salt and freshly ground black pepper to taste
Instructions
1. Combine ingredients: In a medium bowl, combine the tuna, dill pickles, mayonnaise, red onion, and dill.
2. Season: Add salt and pepper to your liking. Start with small amounts and add more as needed until the flavors are balanced.
3. Chill (optional): For the best flavor and texture, cover and chill the tuna salad for at least 30 minutes. This allows the flavors to meld.
4. Serve: Enjoy your dill pickle tuna salad in a variety of ways:
- Sandwich: Serve on gluten-free bread or your favorite crackers.
- Lettuce Wraps: Use large leaves of lettuce for a low-carb lunch option.
- Salad Topper: Add a scoop of tuna salad to a bed of mixed greens for a hearty and filling salad.
Tips
Make it creamier: Add an extra tablespoon of mayonnaise or Greek yogurt for a creamier tuna salad.
Spice things up: Include a pinch of red pepper flakes or hot sauce.
Add-ins: Consider adding finely chopped celery or green onions for extra crunch.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
