Dill Pickle Tuna Salad with Greek Yogurt
I've been obsessed with this Dill Pickle Tuna Salad version lately. 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!
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!