Protein Pickle Tuna Salad
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
- 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.
- Pickle juice adds brightness—adjust quantity based on your taste.
- This salad stores well in the fridge for 3–4 days.
- Avoid sweet pickles for best savory flavor.