Dill Pickle Tuna Salad with Greek Yogurt
Hey, you know how tuna salad can get kinda boring after a while? I've been obsessed with this Dill Pickle Tuna Salad version lately - it's seriously a game-changer. Just throw some chopped pickles in with your tuna and it adds this amazing crunch and tanginess that takes it to a whole new level. Super quick to make too - I've been having it on toast for lunch, but honestly it's great stuffed in a pita or even just straight up with crackers. Trust me, you need to try this!
If you’re into quick, flavorful meals, you might also love my Egg and Bean Burrito for a make-ahead breakfast or my Chicken Salad if you want another twist on a classic. If you just want more pickle salads, you can try a Dill Pickle Egg Salad.
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💞 Why You'll Love This Recipe
- Quick & Easy: Comes together in just 10 minutes—perfect for busy days! Dill Pickle Tuna Salad is the ideal quick meal.
- Packed with Flavor: Tangy pickles, zesty Dijon, and fresh dill make every bite delicious.
- High in Protein: A great option for a filling, protein-packed lunch.
- Creamy but Light: Greek yogurt keeps it creamy without being too heavy.
- Meal Prep Friendly: Stays fresh in the fridge for a few days, making lunch a breeze.
- Versatile: Enjoy it in a sandwich, wrap, lettuce cups, or straight from the bowl!
🍴Ingredients
- Canned tuna
- Plain Greek yogurt
- Mayonnaise
- Dill pickle
- Onion
- Pickle juice
- Dijon mustard
- Fresh Dill
- Garlic powder
- Salt and black
See recipe card for quantities.
🍳 Instructions
Step 1: Add Ingredients
In a large bowl, add the drained tuna, chopped pickles, and 1 cup of onion.
Step 2: Add Dressing
Add the Greek yogurt, mayo, pickle juice, and Dijon mustard. Stir well to combine.
Step 3: Add in Spices and Herbs
Mix in fresh dill, garlic powder, salt, and black pepper to taste.
Step 4: Chill and Serve
Optionally, let it sit for 15–30 minutes in the fridge to allow the flavors to meld.
Serve in a sandwich, wrap, lettuce cups, or with crackers!
Hint: For a little extra crunch, you can add chopped cucumbers, celery or bell peppers to your Dill Pickle Tuna Salad.
📋 Substitutions
- Greek Yogurt: Swap for sour cream or just use all mayo for a richer taste.
- Red Onion: White onion or green onions work well too.
- Fresh Dill: If you don’t have fresh, use 1 teaspoon dried dill.
♨ Variations
- Spicy Kick: Add a pinch of cayenne or 1 teaspoon of chopped jalapeños.
- Avocado Creaminess: Mix in mashed avocado for an extra creamy texture.
- Cheesy Twist: Stir in a bit of shredded cheddar for a richer flavor.
🍴 Equipment
- Mixing bowl
- Fork (for breaking up the tuna)
- Measuring cups and spoons
- Knife and cutting board
🍲 Storage
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
⭐ Top tip
Serve with something extra crunchy: try it on toasted bread, crisp lettuce cups, or crostini crackers for extra texture contrast.
💭 FAQ
I love a tangy recipe, so I use dill pickles, but you can use either or even both! A sweet pickle will have a little less pickle tang to it.
💕 Related
Looking for other creamy salad recipes? Try these:
📖 Recipe
Dill Pickle Tuna Salad with Greek Yogurt
Equipment
- Medium mixing bowl
- Chopping Knife or veggie chopper
- Cutting Board
Ingredients
- 2 cans tuna 5 oz cans, drained
- ½ cup Greek yogurt plain
- ¼ cup mayonnaise
- 2 tablespoons pickle juice
- ½ cup dill pickles (about 1 medium Dill pickle) finely chopped
- 1 cup onion (about 1 smaller onion) finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- fine salt To taste, about 1 teaspoon at least
- black pepper To taste
Instructions
- In a large bowl, add the drained tuna, chopped pickles, and 1 cup of red onion.
- Add the Greek yogurt, mayo, pickle juice, and Dijon mustard. Stir well to combine.
- Mix in fresh dill, garlic powder, salt, and black pepper to taste.
- Let it sit for 15–30 minutes in the fridge to allow the flavors to meld.
- Serve in a sandwich, wrap, lettuce cups, or with crackers!
