Tuna Salad Pickle Boats
These Tuna Salad Pickle Boats are a low-carb, high-flavor delight! I’m always looking for creative ways to enjoy tuna salad
Ingredients
- 4 large dill pickles (cut in half lengthwise, seeds scooped out)
- 1 (5 oz) can tuna, drained
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon capers or chopped pickles (optional, for extra tang)
For Garnish:
- Chopped chives
- Extra dill
- Cracked black pepper
Instructions
1. Prepare the Pickles:
Slice the dill pickles in half lengthwise.
Use a spoon to scoop out the seeds, creating a little “boat” in each pickle half.
Pat the pickle boats dry with a paper towel to prevent sogginess.
2. Make the Tuna Salad:
In a medium bowl, mix together the drained tuna, mayonnaise (or Greek yogurt), Dijon mustard, pickle juice, chopped fresh dill (or dried dill), finely chopped celery, finely chopped red onion, garlic powder, salt, black pepper, and capers (if using).
Stir until all the ingredients are well combined.
3. Assemble the Boats:
Spoon the tuna salad evenly into the prepared pickle halves, pressing gently to fill them.
4. Garnish & Serve:
Sprinkle the tuna salad pickle boats with chopped chives, extra dill, and cracked black pepper for added flavor and visual appeal.
Serve immediately, or refrigerate for up to 2 days. The flavors will meld even more if you refrigerate them for a few hours.
Find it online: https://dailyfoodjournal.net/tuna-salad-pickle-boats/