You know that craving for something bright, crunchy, and utterly satisfying? Tuna salad with pickles delivers that exact bite—creamy tuna, tangy crunch, and a snap of acid that wakes up every sandwich, salad, or snack plate. This collection gathers 25 creative spins on tuna salad with pickles so you’ll always have a new crunchy-tangy option ready.
You’ll find classics, low-carb swaps, bold spicy versions, and make-ahead options for busy weeks. I often blitz mix-ins in my food processor for a rustic chop, but a sharp chef’s knife works just as well. Keep a set of glass meal prep containers on hand to store portions for quick lunches.
Below are 25 full recipes with exact ingredients, step-by-step instructions, and practical serving and storage tips—each with a helpful tool suggestion so you can get the crispiest, tangiest bite every time.
1. Classic Creamy Tuna Salad with Pickles
This is the everyday tuna salad with pickles you’ll turn to when you want dependable flavor. The mayo base is creamy, brightened with lemon and crunchy dill pickles for texture. It’s balanced, sandwich-ready, and perfect when you want a classic tang.
Ingredients
- 2 (5 oz) cans tuna in water, drained and flaked
- 3/4 cup mayonnaise
- 1/3 cup dill pickles, finely diced
- 2 tbsp pickle juice
- 1/4 cup red onion, finely minced
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
- 2 stalks celery, finely diced
Instructions
- Flake drained tuna into a medium bowl with a fork.
- Add mayonnaise, Dijon, lemon juice, and pickle juice; stir until smooth.
- Fold in diced pickles, red onion, celery, and parsley.
- Season with salt and pepper, tasting as you go.
- Chill 15–30 minutes to let flavors meld; the pickle juice brightens after resting.
- Serve chilled or at room temperature.
How to Serve It
Serve on toasted bread or croissants with leafy lettuce. Garnish with extra pickle slices and parsley. Store in airtight containers up to 3 days. Make ahead and portion for lunches in glass containers for easy grab-and-go.
2. Crunchy Pickle Relish Tuna Salad
This version emphasizes a crunchy pickle relish for textural contrast. The relish is chunky, not mushy, so you get satisfying crunch in every bite. It’s ideal for scooping with crunchy crackers.
Ingredients
- 2 (5 oz) cans tuna in oil, drained
- 1/2 cup chunky dill pickle relish (or chopped dill pickles)
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp sweet pickle brine
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped green onion
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp chopped fresh dill
Instructions
- Drain tuna and transfer to a bowl; flake with a fork.
- Whisk mayo, sour cream, sweet pickle brine, and smoked paprika in a small bowl.
- Add mayo mixture to tuna and stir until coated.
- Fold in relish, bell pepper, green onion, and dill.
- Taste and season with salt and pepper.
- Chill 10–20 minutes before serving for best texture.
How to Serve It
Spoon onto cucumber rounds or rye crackers. Top with extra dill sprigs and thin pickle rounds. Keep leftovers in glass meal prep containers for 3 days.
3. Greek Yogurt Tuna Salad with Pickles (Lower-Fat)
If you want creamy with fewer calories, swap some mayo for Greek yogurt. This tuna salad with pickles stays tangy and rich, plus capers add a briny pop. It’s an easy swap for lighter lunches.
Ingredients
- 2 (5 oz) cans tuna in water, drained
- 1/2 cup plain Greek yogurt (full-fat or 2%)
- 1/4 cup light mayonnaise
- 1/3 cup chopped dill pickles
- 1 tbsp pickle juice
- 1 tbsp capers, rinsed and chopped
- 1/4 cup red onion, minced
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Combine Greek yogurt and mayo in a bowl; whisk with lemon juice and pickle juice.
- Fold in tuna, pickles, capers, and red onion.
- Add lemon zest; season with salt and pepper.
- Let rest 10 minutes for flavors to blend.
- Adjust acidity with a splash more pickle juice if desired.
- Keep chilled until serving.
How to Serve It
Serve in pita pockets with cucumber and arugula. Store in airtight containers for up to 3 days; Greek yogurt firms slightly when chilled—stir before serving.
4. Avocado Tuna Salad with Pickles (Keto-Friendly)
This low-carb take swaps mayo for avocado for richness and healthy fats. Pickles bring the acid balance while celery keeps the crunch—perfect for keto lunches.
Ingredients
- 2 (5 oz) cans tuna in water, drained
- 1 large ripe avocado, mashed
- 1/3 cup chopped dill pickles
- 1/4 cup chopped celery
- 2 tbsp lime juice
- 1 tbsp chopped cilantro
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Optional: 2 tbsp sour cream for extra creaminess
Instructions
- Mash avocado in a bowl with lime juice until slightly chunky.
- Add tuna and stir to combine.
- Fold in pickles, celery, cilantro, and cumin.
- Season with salt and pepper; taste and adjust acidity with more lime.
- Chill 10 minutes to meld flavors.
- If mixing ahead, add avocado just before serving to avoid browning; or toss tuna with lime and store separately until ready.
How to Serve It
Spoon into halved bell peppers or lettuce cups. Store in glass meal prep containers; press plastic wrap on surface to slow browning if prepped early.
5. Sweet Pickle & Apple Tuna Salad
Adding apple gives a sweet, crisp counterpoint to tangy pickles. This version blends creamy and crunchy with a hint of sweetness—great for picnic sandwiches.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup diced dill pickles
- 1 cup diced green apple (Granny Smith)
- 1/4 cup chopped toasted walnuts
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup
- 1/4 cup thinly sliced scallions
- Salt and pepper, to taste
Instructions
- Toast walnuts in a small skillet over medium heat 3–4 minutes until fragrant; cool.
- In a bowl, whisk mayo, lemon juice, and honey.
- Stir in tuna, pickles, apple, scallions, and walnuts.
- Season with salt and pepper.
- Chill 20 minutes to let flavors marry.
- Serve immediately or refrigerate up to 2 days.
How to Serve It
Pile on croissants or whole-grain bread with baby greens. Pack in airtight containers; add walnuts just before eating to keep them crunchy.
6. Classic Tuna Salad with Pickles & Hard-Boiled Egg
A hybrid of egg salad and tuna—this version is extra rich and filling. Hard-boiled egg adds silkiness while pickles keep the bite tangy. It’s hearty enough for lunch or a light dinner.
Ingredients
- 2 (5 oz) cans tuna, drained
- 2 large hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1/3 cup diced dill pickles
- 1 tbsp pickle juice
- 1/4 cup finely chopped celery
- 1 tbsp Dijon mustard
- 1 tbsp chopped chives
- Salt and pepper, to taste
Instructions
- Chop hard-boiled eggs and set aside.
- Combine mayo, Dijon, and pickle juice in a mixing bowl.
- Fold in tuna, eggs, pickles, celery, and chives.
- Season with salt and pepper.
- Chill 15–30 minutes for flavors to meld.
- Serve chilled or use as sandwich filling.
How to Serve It
Spread between slices of seeded bread or top mixed greens. Store in airtight containers up to 3 days; consume sooner because of the eggs.
7. Spicy Sriracha Tuna Salad with Pickles
Spice lovers, this one’s for you. Sriracha adds heat while pickles cool the profile with tang. The result is bold, creamy, and perfect on toasted bread or as a dip.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 2 tbsp sriracha (adjust to taste)
- 1/3 cup chopped dill pickles
- 1/4 cup thinly sliced scallions
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 tsp soy sauce (or tamari)
- Sesame seeds, for garnish
- Salt, to taste
Instructions
- Whisk mayo, sriracha, sesame oil, lime juice, and soy sauce until smooth.
- Combine tuna, pickles, and scallions in a bowl.
- Pour sauce over tuna and mix thoroughly.
- Taste and adjust sriracha for heat.
- Chill 10–15 minutes to let flavors blend.
- Garnish with sesame seeds before serving.
How to Serve It
Serve in toasted buns or as a dip with crunchy veggies. Store in airtight containers 2–3 days.
8. Curried Tuna Salad with Pickles and Raisins
Curry powder and raisins create an exotic-sweet contrast to the pickles’ tang. This is a favorite for serving on naan or crunchy flatbread at casual dinners.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1 tbsp curry powder
- 1/3 cup chopped dill pickles
- 1/4 cup golden raisins
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Mix mayonnaise and curry powder in a bowl until evenly colored.
- Fold in tuna, pickles, raisins, celery, and red onion.
- Stir in lemon juice and season to taste.
- Chill 20 minutes for flavors to bloom.
- Adjust curry level as desired.
- Serve at room temperature or chilled.
How to Serve It
Spoon onto warm naan or over baby greens. Pack in airtight containers for picnics; raisins soften as it rests, which many people enjoy.
9. Mediterranean Tuna Salad with Pickles & Olives
Olives and sun-dried tomato flavors play off the pickles for a briny, herb-forward tuna salad. It’s a Mediterranean twist that’s vibrant and hearty.
Ingredients
- 2 (5 oz) cans tuna in olive oil, drained
- 1/3 cup chopped dill pickles
- 1/4 cup chopped kalamata olives
- 1/2 cup halved cherry tomatoes
- 1/2 cup diced cucumber
- 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Combine tuna, pickles, olives, tomatoes, cucumber, and parsley in a bowl.
- Whisk lemon juice and olive oil; pour over salad and toss.
- Season with salt and pepper.
- Chill 10–15 minutes before serving.
- Taste and adjust lemon or oil balance.
- Serve slightly chilled.
How to Serve It
Serve over romaine or on toasted pita. Store in glass meal prep containers for 2–3 days; add olive oil before serving if it looks dry.
10. Tuna Salad with Pickles & Capers (Briny Bite)
Capers amp up the briny notes, pairing perfectly with pickles. This one smells bright and tastes sharp—great for open-faced sandwiches.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/4 cup chopped dill pickles
- 2 tbsp capers, rinsed and chopped
- 1/4 cup finely diced red onion
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley
- Salt and pepper, to taste
Instructions
- Mix mayo, lemon juice, and Dijon in a bowl.
- Add tuna, pickles, capers, red onion, and parsley.
- Stir to combine and season with salt and pepper.
- Chill 15 minutes to settle flavors.
- Taste and add more lemon if needed.
- Serve chilled.
How to Serve It
Pile onto toasted sourdough with arugula. Store in airtight containers up to 3 days.
11. Pickle & Herb Tuna Salad with Mustard Vinaigrette
This lighter vinaigrette version uses mustard and oil instead of mayo for a fresher feel. Herbs make it aromatic and bright, with pickles providing crunch.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/3 cup chopped dill pickles
- 1/4 cup extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup chopped parsley
- 2 tbsp chopped dill
- 1/4 cup thinly sliced celery
- Salt and pepper, to taste
Instructions
- Whisk olive oil, vinegar, and Dijon in a bowl.
- Combine tuna, pickles, celery, parsley, and dill.
- Pour vinaigrette over salad and toss to coat.
- Season with salt and pepper.
- Chill 10 minutes to marry flavors.
- Serve slightly chilled.
How to Serve It
Pile on crostini or serve over mixed greens. Store vinaigrette-dressed salad in glass meal prep containers for 2 days.
12. Crunchy Tuna Salad with Pickles & Toasted Seeds
Toasted seeds add an irresistible crunch that complements chopped pickles. The toasted flavor contrasts the tang for a satisfying mouthfeel.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1/4 cup toasted pumpkin seeds
- 1/4 cup toasted sunflower seeds
- 1/4 cup grated carrot
- 2 tbsp lemon juice
- 1/4 cup chopped green onion
- Salt and pepper, to taste
Instructions
- Toast seeds in a dry skillet over medium heat 3–4 minutes until golden; cool.
- Mix mayo and lemon juice in a bowl.
- Add tuna, pickles, carrot, and green onion; stir.
- Fold in toasted seeds, reserving a few for garnish.
- Season and chill 10–15 minutes.
- Serve with extra seeds on top.
How to Serve It
Scoop onto crisp romaine leaves or whole-grain toast. Store in airtight containers; add seeds fresh to keep crunch.
13. Smoky Tuna Salad with Pickles and Bacon
Smoky bacon adds depth and savoriness to the tangy pickles. This version is indulgent, great for weekend brunch sandwiches.
Ingredients
- 2 (5 oz) cans tuna, drained
- 4 slices cooked bacon, crumbled
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1/4 cup chopped celery
- 1 tbsp smoked paprika
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: 1 tbsp chopped chives
Instructions
- Cook bacon until crispy; drain and crumble.
- Combine mayo, lemon juice, and smoked paprika in a bowl.
- Add tuna, pickles, celery, and crumbled bacon.
- Stir to combine and season.
- Chill 15 minutes before serving.
- Garnish with chives.
How to Serve It
Top toasted English muffins or bagels with melted cheese for a tuna melt twist. Store in airtight containers up to 2 days.
14. Pickle-Brined Tuna Salad with Fresh Herbs
Using pickle brine concentrates tang and ties the flavors together. Fresh herbs make this bright and aromatic—perfect for summer lunches.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/3 cup mayonnaise
- 2 tbsp pickle brine
- 1/3 cup chopped dill pickles
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 tbsp chopped basil
- 1/4 cup finely diced celery
- Salt and pepper, to taste
Instructions
- Whisk mayo and pickle brine in a bowl.
- Fold in tuna, pickles, celery, and herbs.
- Season and taste, adding more brine if you want extra tang.
- Chill 15–20 minutes.
- Serve garnished with herb sprigs.
- Keep refrigerated until serving.
How to Serve It
Serve on buttered toast or over butter lettuce. Store in glass meal prep containers for up to 3 days, herbs retain freshness when chilled.
15. Tuna Salad with Pickles & Roasted Red Pepper
Roasted red peppers add sweetness and color to contrast the tang of pickles. This colorful salad looks as good as it tastes.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1/2 cup roasted red peppers, diced
- 1/4 cup chopped red onion
- 1 tbsp red wine vinegar
- 1 tbsp chopped basil
- Salt and pepper, to taste
Instructions
- Combine mayo and red wine vinegar in a bowl.
- Add tuna, pickles, roasted red peppers, and onion.
- Stir in basil and season.
- Chill 10–15 minutes.
- Adjust acidity if needed.
- Serve chilled.
How to Serve It
Serve on toasted baguette slices or with crackers. Store in airtight containers 2–3 days.
16. Nicoise-Inspired Tuna Salad with Pickles
Inspired by the classic, this composed salad mixes tuna and pickles with potatoes and green beans for a full meal. Pickles cut through the starch for balance.
Ingredients
- 2 (5 oz) cans tuna packed in olive oil, drained
- 1/3 cup chopped dill pickles
- 2 cups baby potatoes, boiled and halved
- 1 cup blanched haricots verts (green beans)
- 2 hard-boiled eggs, halved
- 1/4 cup kalamata olives
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Boil potatoes until tender, drain and cool.
- Blanch green beans 2–3 minutes; shock in ice water and drain.
- Combine lemon juice and olive oil for dressing.
- Toss potatoes and green beans with dressing.
- Arrange tuna, pickles, eggs, and olives on a platter with dressed veggies.
- Season and serve immediately.
How to Serve It
Serve as a composed lunch or light dinner. Leftovers keep well in airtight containers for 2 days; dress veggies just before serving.
17. Pickle & Avocado Tuna Salad Wraps
Wrapped for portability, this combo of avocado and pickles is creamy, tangy, and transport-friendly—perfect for work lunches or road trips.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1 ripe avocado, mashed
- 1/3 cup chopped dill pickles
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 4 large tortilla wraps
- Salt and pepper, to taste
Instructions
- Mash avocado with lime juice in a bowl.
- Fold in tuna, pickles, cilantro, and red onion.
- Season with salt and pepper.
- Spoon mixture down center of each tortilla and roll tightly.
- Slice in half and wrap in parchment for transport.
- Chill briefly if making ahead.
How to Serve It
Serve with pickle spears and kettle chips. Store in glass meal prep containers wrapped to maintain shape; best eaten within 24 hours.
18. Tuna Salad with Pickles & Curry Yogurt Dressing
A yogurt-curry dressing gives this tuna salad with pickles a cozy spice and silky texture. It’s aromatic, color-rich, and perfect for scooping with warm naan.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup plain Greek yogurt
- 1 tsp curry powder
- 1/3 cup chopped dill pickles
- 2 tbsp mango chutney (optional)
- 1/4 cup diced celery
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Whisk yogurt, curry powder, lemon juice, and chutney.
- Fold in tuna, pickles, and celery.
- Season with salt and pepper.
- Chill 15 minutes to let curry flavors meld.
- Adjust sweetness with extra chutney if desired.
- Serve chilled.
How to Serve It
Pile on warm pita or naan and garnish with cilantro. Store in airtight containers for 2–3 days.
19. Spicy Pickle Tuna Salad with Jalapeño
Jalapeño and pickles make for a bold, spicy-sour combo. This version is lively and zesty—great for those who like heat with their crunch.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1 jalapeño, seeded and finely diced
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Salt, to taste
Instructions
- Combine mayo and lime juice in a bowl.
- Stir in tuna, pickles, jalapeño, cilantro, and red onion.
- Season with salt.
- Chill 10–15 minutes to let flavors blend.
- Adjust heat by adding more jalapeño or a splash of pickle brine.
- Serve chilled.
How to Serve It
Serve on corn tortillas or iceberg lettuce cups. Store in airtight containers for 2–3 days.
20. Tuna Salad with Pickles & Pickled Red Cabbage
Pickled red cabbage adds color and crunch along with a tangy edge. This visually striking salad is ideal for gatherings where presentation matters.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1/2 cup shredded pickled red cabbage
- 1/4 cup thinly sliced scallions
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- Salt and pepper, to taste
Instructions
- Combine mayo and lemon juice in a mixing bowl.
- Fold in tuna, pickles, and pickled cabbage.
- Add scallions and dill; season to taste.
- Chill 15 minutes.
- Serve chilled or at room temperature.
- Garnish with fresh dill.
How to Serve It
Serve on rye toasts or as a colorful salad topping. Store in glass meal prep containers for 2–3 days.
21. Pickle & Herb Tuna Salad Crostini
Perfect for parties, these crostini transform tuna salad with pickles into bite-sized appetizers. Herbs and lemon zest brighten each crunchy mouthful.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1/4 cup chopped chives
- 1 tbsp lemon zest
- Baguette, sliced and toasted
- Salt and pepper, to taste
- Optional: microgreens for garnish
Instructions
- Preheat oven to 375°F (190°C) and toast baguette slices 6–8 minutes until golden.
- Mix mayonnaise, lemon zest, chives, and pickles in a bowl.
- Fold in tuna and season.
- Spoon salad onto toasted crostini.
- Garnish with microgreens.
- Serve immediately.
How to Serve It
Arrange on a platter and garnish with lemon wedges. Use a heavy-duty baking sheet to toast bread evenly. Store extra salad in airtight containers for up to 2 days.
22. Tuna & Pickle Stuffed Avocado Boats
Stuffing avocados makes an elegant, gluten-free presentation. Creamy avocado and crunchy pickles is a textural winner.
Ingredients
- 2 (5 oz) cans tuna, drained
- 2 large ripe avocados, halved and pitted
- 1/3 cup mayonnaise
- 1/4 cup chopped dill pickles
- 1 tbsp lemon juice
- 1/4 cup finely diced red onion
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- In a bowl, mix mayo, lemon juice, tuna, pickles, and red onion.
- Season with salt and pepper.
- Spoon tuna mix into avocado halves.
- Garnish with paprika and parsley.
- Serve immediately to prevent avocado browning.
- If prepping early, store tuna separately and assemble just before serving.
How to Serve It
Serve with lemon wedges and a side salad. Use glass meal prep containers to store tuna mixture separately if making ahead.
23. Pickle & Cucumber Tuna Salad (Refreshing)
Cucumber adds freshness and a cooling crunch to the tangy pickles—ideal for hot days or light lunches.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise or Greek yogurt
- 1/3 cup chopped dill pickles
- 1/2 English cucumber, thinly sliced
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 1/4 cup chopped green onion
- Salt and pepper, to taste
Instructions
- Mix mayo (or yogurt) with lemon juice.
- Add tuna, pickles, cucumber slices, dill, and green onion.
- Toss gently to avoid crushing cucumber.
- Season to taste.
- Chill 10 minutes.
- Serve chilled.
How to Serve It
Serve on crisp lettuce leaves or chilled bowls. Store in airtight containers for 2 days; cucumbers get watery if stored too long—best eaten within 48 hours.
24. Asian-Inspired Tuna Salad with Pickles & Sesame
Soy, sesame, and lime add an Asian twist that pairs uniquely with pickles’ tang. This version is bold and savory—great on rice bowls or noodles.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/3 cup chopped dill pickles
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1/4 cup chopped scallions
- 1 tbsp toasted sesame seeds
- Salt and pepper, to taste
Instructions
- Whisk soy sauce, rice vinegar, sesame oil, and honey.
- Combine tuna, pickles, and scallions.
- Pour dressing over tuna and toss.
- Stir in sesame seeds and season.
- Chill 10 minutes.
- Serve on rice or crisp greens.
How to Serve It
Top steamed rice bowls, noodles, or lettuce wraps. Store in airtight containers for 2–3 days.
25. Tuna Salad with Pickles & Sun-Dried Tomatoes
Sun-dried tomatoes add chewy sweetness and color, complementing the tangy pickles. It’s a flavorful, rustic option for bruschetta or sandwiches.
Ingredients
- 2 (5 oz) cans tuna, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped dill pickles
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/4 cup chopped fresh basil
- 1 tbsp lemon juice
- 1/4 cup diced red onion
- Salt and pepper, to taste
Instructions
- Combine mayonnaise and lemon juice in a bowl.
- Fold in tuna, pickles, sun-dried tomatoes, basil, and red onion.
- Season with salt and pepper.
- Chill 15 minutes for flavors to meld.
- Stir before serving.
- Serve chilled or at room temperature.
How to Serve It
Spoon onto toasted baguette slices or inside tomato cups for appetizers. Store in glass meal prep containers for up to 3 days.
You made it through 25 ways to enjoy the crispiest, tangiest tuna salad with pickles—enough variety to keep lunches exciting for weeks. Pin your favorites so you can come back when you’re ready to mix, mash, and enjoy. Which flavor are you trying first: the smoky bacon, the spicy jalapeño, or the creamy avocado? Share these with friends or pack them for work—I keep a set of glass meal prep containers handy and they make lunches effortless.
