Description
I’ve always been a fan of finding creative ways to enjoy classic dishes. Sometimes, the simplest twist can transform a familiar favorite into something new and exciting. That’s exactly the case with these Tuna Salad Pickle Boats.
Ingredients
- 4 large dill pickles (cut in half lengthwise, seeds scooped out)
- 1 (5 oz) can tuna, drained
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon capers or chopped pickles (optional, for extra tang)
For Garnish:
- Chopped chives
- Extra dill
- Cracked black pepper
Instructions
Let’s get to the fun part – assembling these Tuna Salad Pickle Boats! I’ll guide you through each step, making it super simple:
Step 1: Prepare the Pickle Boats. Slice the dill pickles in half lengthwise. Use a spoon to carefully scoop out the seeds, creating a hollow “boat” in each pickle half.
Step 2: Dry the Pickles. Pat the pickle halves dry with a paper towel. This helps to prevent them from becoming soggy when filled with the tuna salad.
Step 3: Make the Tuna Salad. In a medium bowl, combine the drained tuna, mayonnaise (or Greek yogurt), Dijon mustard, pickle juice, chopped fresh dill (or dried dill), finely chopped celery, finely chopped red onion, garlic powder, salt, black pepper, and capers or chopped pickles (if using).
Step 4: Mix Thoroughly. Stir all the ingredients together until they are well combined.
Step 5: Fill the Pickle Boats. Spoon the tuna salad evenly into the prepared pickle halves, pressing gently to fill them completely.
Step 6: Garnish and Serve. Sprinkle the filled pickle boats with chopped chives, extra fresh dill, and a crack of black pepper. Serve immediately, or refrigerate for later
