This Protein Pickle Tuna Salad is a fun and zesty dish! Made with canned tuna, crunchy pickles, and creamy mayo, it packs a flavor punch while keeping things healthy.
Perfect for a quick lunch or a snack, you can enjoy it on bread, crackers, or even straight from the bowl. Trust me, those pickles add a tangy twist that makes you want seconds! 🥒
I love preparing this salad because it’s so easy. Just mix the ingredients, and voila! It’s a tasty way to get some protein in without any fuss.
Key Ingredients & Substitutions
Tuna: Canned tuna packed in water is a staple for this recipe. It’s convenient and high in protein. If you prefer, you can substitute with canned salmon or even chickpeas for a plant-based option.
Dill pickles: The pickles add a tangy crunch! If you’re not a fan, try sweet pickles or even relish for a different flavor. Just adjust the amount based on your taste.
Hard-boiled eggs: They add creaminess and more protein. If you’re avoiding eggs, you can skip them or use tofu for a vegan twist.
Mayonnaise: Traditional mayo gives creaminess to the salad, but Greek yogurt is a healthier substitute. You can also use avocado for a creamy, nutritious option.
What’s the Best Way to Hard Boil Eggs?
Hard-boiling eggs may seem simple, but getting the perfect cook can be tricky! Here’s a foolproof method:
- Place your eggs in a pot and cover them with cold water by an inch.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot, remove from heat, and let eggs sit for 10-12 minutes.
- Transfer to an ice bath for a few minutes to cool them quickly. This helps with peeling!
With this method, you should have perfectly cooked hard-boiled eggs every time!
Protein Pickle Tuna Salad
Ingredients You’ll Need:
Main Ingredients:
- 2 cans (5 oz each) tuna packed in water, drained
- 2 hard-boiled eggs, sliced or quartered
- 1/2 cup dill pickles, chopped
- 1/2 cup cucumber, sliced (preferably pickling cucumbers for crunch)
- 1/4 cup red onion, thinly sliced
- 2 stalks celery, diced
For Creaminess:
- 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 1 tsp Dijon mustard
For Flavor:
- 1 tbsp fresh dill, chopped (plus more for garnish)
- 1/2 tsp smoked paprika (for garnish)
- Salt and black pepper, to taste
How Much Time Will You Need?
This Protein Pickle Tuna Salad takes about 15 minutes of prep time. If you need to boil your eggs, allow an additional 15 minutes for that as well. Chilling the salad for about 30 minutes can enhance the flavors.
Step-by-Step Instructions:
1. Hard Boil the Eggs:
Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. After boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool, then peel and slice them.
2. Flake the Tuna:
In a large bowl, flake the drained tuna with a fork until it’s in smaller pieces. This helps the tuna mix well with the other ingredients.
3. Mix in Crunchy Additions:
Add the chopped pickles, sliced cucumber, red onion, diced celery, and fresh dill to the bowl with the tuna. These ingredients add great texture and flavor!
4. Combine Creaminess:
In a small bowl, whisk together the mayonnaise (or Greek yogurt) and Dijon mustard. Pour this mixture over the tuna and veggie mixture in the large bowl.
5. Fold Everything Together:
Gently fold all the ingredients together until well combined. Make sure everything is evenly coated with the creamy mixture. Season with salt and black pepper to taste.
6. Serve It Up:
Transfer the salad to a serving bowl and arrange the sliced hard-boiled eggs on top for a pretty presentation. Sprinkle smoked paprika and a bit more fresh dill on top for garnish.
7. Enjoy:
You can serve this salad right away, or you can chill it in the fridge for about 30 minutes to let the flavors meld together. Enjoy it on its own, with crackers, or as a delightful sandwich filling!
This Protein Pickle Tuna Salad is a delicious way to get a good dose of protein, crunchy textures, and fresh flavors all in one bowl!
Can I Use Frozen Tuna for This Recipe?
It’s best to use canned tuna for this salad, as it’s convenient and pre-cooked. If you only have frozen tuna, you’ll need to thaw and cook it first. Poaching or grilling are good options; just ensure it’s fully cooked before flaking.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt works great as a mayo substitute! You can also use avocado for a creamy texture with added health benefits. Just mash it up before mixing it in!
How Long Can I Store Leftovers?
Store any leftover Protein Pickle Tuna Salad in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh, but it can last a bit longer if kept chilled.
Can I Add More Veggies or Ingredients?
Absolutely! Feel free to customize the salad by adding ingredients like bell peppers, carrots, or even some leafy greens for added nutrition and flavor. Explore and make it your own!
