Crunchy dill pickle tuna salad is a quick and easy no cook lunch that comes together in a few minutes with a handful of pantry items.
This version has an ultra crunch factor from celery and dill pickles!
Canned tuna is a pantry staple that can be turned into a few different no cook lunch ideas.
These low carb tuna melts and this chipotle tuna bento box are my other no cook tuna lunch regulars! But, if you have been reading this blog for any amount of time over on Instagram, you knew it was only a matter of time before I added pickles!
The making of a crunchy dill pickle tuna salad!
- Tuna - yup, shocking I know! ha. I always look for albacore white flaked tuna IN WATER. Some tuna comes in oil and that is not what you want here.
- Crunch factor ingredients - here is where the celery and crisp pickles come in!
- The binder - use mayo or Greek yogurt for this. You could get wild and crazy and even make your own mayo.
- Next level flavours - adding dill (dried or fresh) and the lemon juice make this not quite your average tuna salad! You could even add some fresh cucumber for even more crunch!
Ways to prep tuna salad for lunch
My ultimate go to is a pita wrap! Gently open up a pita, stuff it, and roll it up! You could also prep your tuna salad and cut up a pita and just load up your pita "chips" !
How long does tuna salad last?
It is best to eat this up within 3 days max. You want the hard veggies to stay crunchy!
Some variations for your tuna salad:
- Swap mayo for Greek Yogurt.
- For low carb, load up an avocado or tomato (cut in half) with the salad.
- Add any crunchy veggies you want - cucumbers, cabbage, and carrots are all good options.
- Omit the mayo and use mashed avocado instead!
- Like it creamier? Simply add more mayo.
Crunchy Dill Pickle Tuna Salad
- 5 oz can flaked white albacore tuna in water, drained
- 1 dill pickle, diced fine (add more if you really love pickles!)
- 1 tablespoon fresh scallions, diced fine.
- ¼ teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 tablespoon lemon juice
- 1 stalk celery, diced fine
- 2 tablespoon mayonnaise add more if you prefer it more creamy
- pepper, to taste
- 1 pita pocket
- Drain the water from the tuna and add it to a medium bowl.
- To the tuna, add the pickle, scallions, dill, lemon juice, celery, mayo and pepper. Gently combine.
- Serve immediately, or store in the fridge for up to 3 days.