Go Back
–+ servings
Tuna salad pickle boats laid on a cutting board

Tuna Salad Pickle Boats

Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 Boats
Calories 71kcal

Ingredients

  • 4 Whole Pickles*
  • 1 5 Ounces Can of Tuna drained and flaked**
  • 1/4 Cup Mayonnaise or Greek yogurt
  • 1 1/2 Tablespoons Parmesan grated
  • 3 Tablespoons Celery chopped
  • 1/4 Cup Yellow Onions finely chopped
  • 2 Teaspoons Lemon Juice
  • 1/4 Teaspoon Curry Powder
  • 1 Teaspoon Dill chopped
  • 1 Teaspoon Garlic Powder

Optional Toppings:

  • Tomatoes diced
  • Dill chopped
US Customary - Metric

Instructions

  • Cut whole pickles (4) in half lengthwise and use a spoon to scoop out the seeds and some of the flesh to form a "boat". The amount you scoop out of the pickle will depend on your taste -- obviously for more pickle flavor, only remove the seeds. For less, remove more flesh.
  • Place all other ingredients in a large bowl and stir to combine.
  • Taste and adjust seasoning to your liking.
  • Spoon the tuna salad into each of the prepared boats. Top with diced tomatoes and fresh dill. Enjoy!

Notes

  • Pickles - Many pickles contain added sugar, check the labels before purchasing a product. We love Vlasic.
  • Tuna. The easiest way to flake the tuna is with a fork in a shallow bowl. I prefer smaller pieces here.
  • Nutritional information is for 1 boat if you make 8 boats using this recipe. It does not include the additional toppings (tomatoes and dill):

Nutrition

Calories: 71kcal | Total Carbohydrates: 1g | Protein: 4g | Fat: 6g | Sodium: 110mg | Fiber: 1g | Sugar: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com