The Best Dill Pickle Tuna Salad Ever
This tasty, tangy, tuna salad is the perfect meal prep or go-to lunch, made with few ingredients you likely already have in your fridge, and comes together quickly! It seriously is the best dill pickle tuna salad ever!
Ingredients
- 4 5 oz Cans of Tuna drained
- ½ cup Mayo
- ½ cup Cottage Cheese
- 1 cup Pickles chopped
- ¼ cup Pickle Juice
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- Salt and Pepper to Taste
Instructions
- Grab your mixing bowl.
- Drain and discard each can of tuna of their liquid. I generally like buying the tuna packed in water for this tuna salad.
- Flake each can of tuna into the mixing bowl.
- Now, add your 1/2 cup of mayo and your 1/2 cup of cottage cheese to your bowl. No need to mix yet!
- Then, add your 1 cup of chopped pickles and 1/4 cup of pickle juice into your bowl.
- Measure out your spices and and mix everything together.
- Season to taste and enjoy!
- This tuna salad makes a great sub or sandwich, is fantastic in crackers, and is also great on lettuce!
Notes
Tips
- Don't love crunchy pickles in your tuna salad but still want the tang of the pickle flavor? Just omit the pickles altogether but keep the juice!
- Great served on toasted bread, soft sourdough, wrapped in a tortilla, or with crackers (we love ours with crackers!).
- Adjust the seasonings to your liking - you can leave any of the seasonings out and it will still be delicious!
- Not a cottage cheese fan? You can replace the cottage cheese with a quarter cup of Greek yogurt instead. It will add a bit of tang and creaminess to this tuna salad along with keeping it higher in protein.
- Meal prep this for the week for a fast, go to lunch.
- Keep this refrigerated for up to 4 days in an air tight container.
- Best enjoyed after letting it sit for two hours in the fridge after making it but it is still so delicious to eat immediately after making!