Dill Pickle Tuna Salad

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Dill Pickle Tuna Salad is a quick, creamy, and tangy recipe made with protein-packed tuna, crunchy celery, briny dill pickles, and a zesty dill pickle dressing. Ready in just 10 minutes, it's perfect for meal prep, quick lunches, or a light dinner.

233 CAL 6g CARBS 7g FAT 35g PROTEIN 2
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If you love dill pickles, this tuna salad will be your new go-to. It's creamy, crunchy, tangy, and full of bold pickle flavor. The flavor comes from not only using chopped dill pickles but also adding a splash of pickle juice to the dressing, giving every bite that irresistible briny kick.

Greek yogurt keeps it lighter while still creamy, light mayo adds richness, and the tuna packs in lean protein. Enjoy it piled high on whole grain bread, scooped into crisp lettuce leaves, or served alongside crackers and veggie sticks for a quick, satisfying meal!

If you love Healthy Tuna Salad recipes, try this Crunchy Cabbage Tuna Salad or Spicy Tuna Salad!

A top-down shot of the ingredients for a dill pickle tuna salad, including a bowl of tuna, chopped celery and pickles, and small bowls of mayonnaise and spices.

Before You Get Started

Here are some things you should know before making this recipe:

  • Drain the tuna thoroughly: Press the tuna gently with the can lid or a fork to remove as much liquid as possible, preventing a watery salad.
  • Pat the pickles dry before chopping: Use a paper towel to remove excess moisture from the pickles so they don't thin out the dressing.
  • Adjust salt after tasting: Pickles and relish add natural saltiness, so season only after you've tasted the salad.
  • Gather and prep all ingredients first: Having everything measured and ready makes the mixing process quick and seamless.
  • Chill your mixing bowl: A cold bowl helps keep the salad extra refreshing, especially if serving immediately.

What kind of tuna works best?

Solid white albacore tuna packed in water works best for this recipe because it has a firm, meaty texture that holds up well when mixed with the dressing. If you prefer a softer texture and a stronger flavor, you can use chunk light tuna. Tuna packed in oil can also be used, but should be drained very well to avoid excess oil in the salad.

How to Make Dill Pickle Tuna Salad

Making dill pickle tuna salad is so easy! Here's how to make it:

1. Make the Dressing

Combine all the dressing ingredients in a large bowl until smooth and creamy. This is your flavor base, so taste and tweak it to your liking before adding the rest.

2. Add the Tuna and Veggies

Gently fold in the tuna, pickles, celery, and green onions. Stir just until combined to keep the tuna from breaking down too much.

3. Chill and Serve

Let the salad rest in the fridge so the flavors can blend. Serve it however you like: spooned into lettuce wraps, piled on toast, or with crackers for scooping.

A close-up of a bowl of dill pickle tuna salad.

What to Serve With Dill Pickle Tuna Salad

Not sure how to serve this recipe? Here are some easy ideas:

  • Crisp romaine or butter lettuce leaves for wraps
  • Zucchini or cucumber boats
  • Whole grain crackers, pita chips, or Microwave Veggie Chips
  • A side of fresh fruit or vegetable sticks

Change Up the Flavors

Don't like something in the recipe or simply want to change up the flavors? Here's how to do it:

  • Add a spicy kick: Stir in diced pickled jalapeños, a splash of hot sauce, or a pinch of cayenne pepper for extra heat.
  • Brighten with fresh herbs: Swap dried dill for fresh dill, parsley, or chives for a fresher, more vibrant flavor.
  • Try different proteins: Use canned salmon for a richer flavor, shredded chicken for a milder option, or even flaked cooked shrimp for a seafood twist.
  • Experiment with crunch: Add sunflower seeds, chopped almonds, or toasted pumpkin seeds for extra texture.
  • Make it extra tangy: Add a squeeze of fresh lemon juice or a splash of vinegar to boost acidity.
  • Add eggs: If you love eggs in your tuna salad, chop up some hard-boiled eggs to make Tuna Egg Salad!

Storage and Leftovers

Here's how to keep this tuna salad fresh in the fridge:

  • Store: Store in an airtight container in the fridge for up to 3 days. Serve cold.
  • Leftover ideas:
    • Spread on cucumber slices for a snack.
    • Stuff into halved avocados or tomatoes.
    • Toss with cooked pasta and veggies for an Easy Vegetable Pasta Salad. I also love spreading this onto toasted bread to make a Healthy Tuna Melt for a quick and easy lunch!

Frequently Asked Questions

Here are some of the most commonly asked questions about dill pickle tuna salad:

Yes. You can easily make this recipe dairy-free by using a plain, unsweetened dairy-free yogurt made from almond, coconut, or soy milk. Choose one with a thick texture so it mimics Greek yogurt's creaminess. You can also replace the yogurt entirely with more light mayo for a richer, dairy-free version, though it will be slightly higher in calories.

 

To prevent a watery salad, drain the tuna thoroughly, pressing it gently with the lid of the can or a fork to remove as much liquid as possible. Pat the pickles dry with a paper towel before adding them. Start with less pickle juice and add more gradually, tasting as you go, to maintain the ideal creamy texture.

 

Yes. This salad holds up well in the refrigerator for up to 3 days, making it perfect for meal prep. Store it in individual airtight containers for grab-and-go lunches. If you plan to serve it as a sandwich, store the salad separately from the bread to prevent sogginess.

 

Freezing tuna salad is not recommended, as the mayo and yogurt can separate and become grainy when thawed. If you need to freeze something ahead of time, you can freeze the drained tuna separately, then thaw and mix it with the other ingredients just before serving.

 

An open-faced sandwich with dill pickle tuna salad on a plate, garnished with green onions and cracked black pepper.
The Recipe
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Dill Pickle Tuna Salad

233 CAL 6g CARBS 7g FAT 35g PROTEIN 2
PREP TIME: 5 Min
COOK TIME: 10 Min
TOTAL TIME: 15 Min
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Ingredients

US METRICS
  • 1/4 cup plain nonfat Greek yogurt
  • 2 tbsp light mayonnaise
  • 2 tbsp relish (sweet or dill)
  • 1 tbsp dill pickle juice
  • 1 tsp whole grain mustard (or Dijon)
  • 1/2 tsp dried dill
  • Salt and pepper
  • 20 oz canned white tuna (drained, packed in water)
  • 2/3 cup dill pickles, chopped (well drained)
  • 1/2 cup celery, diced
  • 1/4 cup green onions, sliced

Instructions

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1

In a large bowl, mix together the Greek yogurt, light mayo,, relish, dill pickle juice, whole grain mustard, dried dill, salt, and pepper. Taste and adjust seasoning if needed.

2

Add the tuna, diced pickles, celery, and green onions. Stir together well. Adjust seasoning if needed.

3

If you have time, refrigerate for 1 hour for the flavors to combine. Serve in lettuce wraps, on toast, with crackers, etc.

Equipment

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Nutritional Facts
Serving Size: 2/3 cup
Amount Per Serving
Calories 233
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 60mg
20%
Sodium 936mg
41%
Total Carbohydrate 6g
1%
Dietary Fiber 1g
3%
Sugars 4g
Protein 35g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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