Dill Pickle Tuna Salad is creamy and crunchy, brightened by tangy chopped dill pickles. It’s perfect on sandwiches, tucked into lettuce wraps, or served with crackers for a quick, protein-packed lunch you can make in minutes.
Tuna was a staple in my childhood, and over the years I’ve made many versions—lemon-pepper, capers with dill, and more—but this Dill Pickle Tuna Salad captures that classic mid-century tuna-salad vibe where pickles were always part of the mix. It comes together in about 10 minutes, is filling and satisfying, and the pickle tang keeps every bite interesting.
Ingredient Notes
- Albacore tuna: Choose good-quality albacore packed in water for a firm texture and clean flavor; drain thoroughly.
- Dill pickles: Finely chop so the pickle flavor is evenly distributed. Small dill pickles or gherkins both work well.
- Mayonnaise: Full-fat mayonnaise gives the creamiest result; olive-oil mayonnaise is a nice option.
- Red onion: Finely diced so it adds a mild bite without overpowering the salad.
- Celery: Adds crunch to balance the creamy dressing.
- Dijon mustard: A little builds depth without making the salad taste like mustard.
- Dill: Fresh dill brightens the salad; substitute 1 teaspoon dried dill for 1 tablespoon fresh if needed.
- Black pepper: Freshly ground for the best flavor.
How to Make Dill Pickle Tuna Salad
- Add drained albacore tuna to a bowl and gently break it into chunky pieces with a fork.
- Add mayonnaise, chopped dill pickles, pickle juice, celery, red onion, Dijon mustard, black pepper, and dill if using. Stir just until combined so the salad stays light and chunky.
Valerie’s Tips
Use albacore tuna: Albacore packed in water holds firmer, chunkier pieces and has a cleaner taste than flaked tuna—this keeps the salad from turning mushy.
Make ahead: The salad keeps in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Switch it up: Add extra chopped pickles for more tang or use sweet pickles if that’s your preference.
Serving ideas: Make a tuna melt by topping toasted bread with the salad and a slice of cheese and broiling briefly. It’s also excellent in lettuce cups, atop salad greens, or served with crackers.
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Dill Pickle Tuna Salad
Ingredients
- 2 (5-ounce) cans albacore tuna in water, drained well
- 1/3 cup mayonnaise
- 1/2 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
- 1/2 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 mayonnaise, chopped pickles, pickle juice, celery, onion, Dijon, and black pepper. Fold in the dill if using.
- Stir just until combined. Taste and adjust with more pickle juice or pepper as needed.
- Chill 15–30 minutes for best flavor, or serve immediately.
Notes
Nutrition
Nutrition info is an estimate calculated from generic ingredients; refer to your product labels for exact values.
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