Dill Pickle Tuna Salad

dill pickle tuna salad @ nancyc

I’m a big fan of tuna salad. It makes such a quick, easy meal and you can make sandwiches, wraps, or put a big scoop of it on top of some salad greens!

I found this recipe at Food.com and made some small changes. This tuna salad has chopped dill pickles, celery, red onion, garlic powder, and parsley in it. It also has a little lemon juice and dry mustard powder to add to the flavor. If you don’t like your tuna salad real creamy, just use 1/4 cup of mayo–you can always add in more to make it as creamy as you want!

Dill Pickle Tuna Salad

  • Servings: 4
  • Difficulty: easy
  • Print

DILL PICKLE TUNA SALAD by NancyC, adapted from Food.com

Makes about 4 servings                                                                 dill pickle tuna salad @ nancyc

  • 1 (12-ounce) can tuna, packed in water
  • 1 teaspoon lemon juice
  • 2 Tablespoons finely chopped dill pickles or dill pickle relish (if using relish, drain)
  • 1/3 cup finely chopped celery
  • 3 Tablespoons finely chopped red onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/3 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon parsley flakes (or 2 Tablespoons minced fresh parsley leaves)
  • 1/4  to 1/3 cup mayonnaise, depending on how creamy you like it (start with 1/4 cup and add more if you want it creamier)

Drain tuna well (the original recipe suggests using a colander to drain it), then shred tuna with your fingers or a fork, breaking up any clumps until it has a fine and even texture. NOTE: I did try draining the tuna with a colander, and it worked very well for me–that’s a good tip to keep in mind!

Put tuna in a medium bowl and mix in the lemon juice, pickles, celery, red onion, garlic powder, mustard powder, salt, pepper, and parsley until well blended. Fold in the mayonnaise until the mixture is evenly moistened.

Use for sandwiches, wraps, or scoop on some lettuce greens. This tuna salad can be kept covered in the refrigerator for up to 3 days.

Recipe from NancyC | nancy-c.com

There are so many different ways you can make tuna salad! What are your favorite add-ins?

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30 thoughts on “Dill Pickle Tuna Salad

  1. Deborah Carlson

    I love tuna salad sandwiches and your sandwich is making me want one 😉
    I have added chopped up pickles too and love it!
    This recipe looks very good! Thanks again Nancy All my heart,
    Deborah xoxo


  2. Bam's Kitchen

    Love tuna salad and your versions sounds lovely. I also like a little bit of pickles and mustard in mine too. I always eat them on top of my puffed rice cakes (cardboard as my family calls them). What kind of mayo do you use?


  3. Joan

    Bay seasoning, sliced-in-half grapes and chopped pecans – mayo if you have to but I like the salad on crackers without the mayo.


  4. Pete Gei

    Julia Child would turn over in her grave if she read: tuna packed in water, in your recipe. When you open a can of tuna packed in water and drain, you throw out so much wonderful tuna flavor. The best, high quality tuna is always packed in oil. And when you use tuna packed in oil, you can cut back on the mayo, keep the calories to a minimun and it will still be rich and creamy. Down with tuna packed in water!


  5. LINDA

    Hi, I would like to invite you to my blog party “The Classy Flamingos” held each Wednesday thru Friday. You’ll get large picture exposure and shout outs. You may get PINKED and get even more exposure! I hope you’ll come join us. ~Linda poinsettiadr.com


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