Ingredients
6 to 8 whole baby dill pickles or 2 large whole pickles
5 ounces chunk white tuna
1/4 cup mayonnaise (can substitute with Greek yogurt or light mayo)
1/4 cup diced red onion (red onion preferred but yellow or white can be used)
1 teaspoon sugar or honey (optional, can be omitted for keto diet)
Instructions
1-Cut the pickles in half lengthwise and scrape out the seeds to create a boat shape.
2-Chop the removed pickle insides and pat dry with a paper towel to remove excess juice.
3-Drain the tuna thoroughly and add it to a mixing bowl, breaking up large chunks with a fork.
4-Add the mayonnaise, diced red onion, chopped pickle insides, and sugar or honey if using, then mix well to form the tuna salad.
5-Fill each hollowed pickle half with the tuna salad mixture.
6-Chill or serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐠 Drain tuna well to prevent watery salad.
🧻 Dry the pickles thoroughly to avoid excess moisture.
❄️ Chill the assembled boats before serving for better flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook, assembling
- Cuisine: American
- Diet: Low-carb, Keto-friendly option with omission of sugar
Nutrition
- Serving Size: 1 tuna pickle boat
- Calories: 45
- Sugar: 1 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 2 g
- Cholesterol: 6 mg