Description
This Dill Pickle Tuna Salad is a tangy and refreshing twist on classic tuna salad, combining albacore tuna with dill pickles and pickle juice for vibrant flavor. Perfect for a quick lunch or light dinner, it balances creamy mayonnaise with crunchy celery and a hint of mustard, enhanced by fresh or dried dill for an herby finish.
Ingredients
Scale
Tuna Salad Ingredients
- 2 (5-ounce) cans albacore tuna in water, drained well (e.g., Wild Planet)
- â…“ cup mayonnaise
- 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
- Prepare Tuna: Add the drained tuna to a medium bowl and gently break it up with a fork to flake it into bite-size pieces without making it mushy.
- Add Ingredients: Mix in the mayonnaise, chopped dill pickles, dill pickle juice, finely chopped celery, red onion, Dijon mustard, and freshly ground black pepper. If using dill, fold it in gently for a fresh herbal aroma.
- Combine and Adjust: Stir just until all ingredients are evenly combined. Taste the salad and add more pickle juice or pepper as needed to balance the tang and seasoning.
- Chill or Serve: For best flavor, chill the tuna salad in the refrigerator for 15 to 30 minutes before serving. Alternatively, it can be served immediately if preferred.
Notes
- Use high-quality canned tuna, preferably albacore packed in water for a milder flavor and firmer texture.
- Dill pickle juice adds a bright tang; add gradually and adjust to your taste.
- Chilling enhances the melding of flavors but is optional if short on time.
- Serve this salad on whole grain bread, lettuce wraps, or crackers for a delicious light meal or snack.
- Optional fresh dill adds an extra layer of herbal freshness but can be omitted if unavailable.
