Dill Pickle Tuna Salad is creamy, crunchy, and loaded with tangy chopped pickles. Serve it on sandwiches, tucked into lettuce wraps, or with crackers for an easy lunch in minutes.
Tuna was such a staple in my diet growing up. As an adult, I’ve made it countless ways, like Lemon Pepper Tuna and Tuna Salad with Capers and Dill, but this Dill Pickle Tuna Salad is the one that reminds me most of classic 1970s-style tuna salad. When we made tuna back in those days, you could be certain it would contain pickles.
Even on the busiest days when I have no plan whatsoever for lunch, I can throw this tuna salad together in just 10 minutes. It’s filling, satisfying, and provides a nice boost of protein. And the flavor takes me back!
Ingredient Notes
- Albacore tuna: Use a good-quality albacore tuna packed in water, like Wild Planet, for the best flavor and texture. Be sure to drain it very well.
- Dill pickles: Finely chop so the pickle flavor is evenly distributed. Baby dill wholes or baby dill gherkins both work.
- Mayonnaise: Full-fat mayonnaise gives the creamiest result. My favorite is olive oil mayo.
- Red onion: Finely chopped so it adds flavor without overpowering the salad.
- Celery: Adds crunch and balance to the creamy dressing.
- Dijon mustard: A small amount adds depth without giving the salad a mustard flavor.
- Lemon juice: A little fresh lemon juice is vital in tuna salad. It keeps the flavor clean and balanced and helps prevent any fishy taste.
- Dill: Fresh dill adds great flavor, but dried dill weed works too. Use 1 teaspoon dried in place of fresh.
- Black pepper: Freshly ground is best for flavor.
How to Make Dill Pickle Tuna Salad
- Add the drained albacore tuna to a bowl and gently break it up with a fork. Add the remaining ingredients.
- Stir just until combined, keeping the texture light and chunky.
Valerie’s Tips
Use albacore tuna: For the best tuna salad, use albacore tuna packed in water. It has a cleaner flavor and a firmer texture than flaked tuna, so it holds together in chunky pieces instead of falling apart. That texture is what makes it feel fresh and satisfying instead of mushy or watery.
Make it ahead: This tuna salad can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving.
Switch it up: Add extra dill pickle for more tang, swap in sweet pickles if that’s what you grew up with.
Lunch ideas: Use it to make a quick tuna melt by piling it onto toasted bread with a slice of cheese and popping it under the broiler. I also love it in lettuce wraps, piled on salad greens, or with crackers for a light lunch.
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Dill Pickle Tuna Salad
Ingredients
- 2 (5-ounce) cans albacore tuna in water, drained well (like Wild Planet)
- ⅓ cup mayonaise
- 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
- Add the drained tuna to a medium bowl and gently break it up with a fork.
- Add the mayonnaise, chopped pickles, pickle juice, celery, green onion, Dijon, and black pepper. Fold in the dill, if using.
- Stir just until combined. Taste and adjust with more pickle juice or pepper if needed.
- Chill for 15 to 30 minutes for best flavor, or serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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