Description
A tangy, high-protein tuna salad made with dill pickles, Greek yogurt, and mustard—perfect for healthy lunches, meal prep, or post-workout fuel.
Ingredients
Scale
- 1 5 oz can tuna in water, drained
- 2 –3 dill pickles (finely chopped)
- 2 tbsp plain Greek yogurt
- 1 tbsp mayonnaise (optional)
- 1 tsp yellow or Dijon mustard
- 1 –2 tsp pickle juice
- 1 hard-boiled egg (chopped (optional))
- 1 tbsp red onion (diced)
- 1 tbsp celery (chopped (optional))
- Fresh dill (salt, and black pepper to taste)
Instructions
- Drain the tuna and place it in a medium bowl. Flake with a fork.
- Add chopped pickles, onion, celery, and egg (if using).
- Stir in Greek yogurt, mayo, mustard, and pickle juice.
- Mix until well combined and season with salt, pepper, and fresh dill.
- Chill for 10–15 minutes or serve immediately with your preferred base (lettuce wraps, toast, crackers, etc.).
Notes
-
For extra protein, add a second egg or swap yogurt for cottage cheese.
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Pickle juice adds brightness—adjust quantity based on your taste.
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This salad stores well in the fridge for 3–4 days.
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Avoid sweet pickles for best savory flavor.
- Prep Time: 10 minutes
- Category: LUNCH, Salad
- Cuisine: American
Nutrition
- Calories: 210