Dill Pickle Tuna Salad Gluten Free Lunch Recipe


  • 1 (5-ounce) can tuna, drained: Water-packed or oil-packed tuna will work. Look for sustainable brands
  • 1/3 cup finely chopped dill pickles: Choose your favorite kind โ€“ sweet, spicy, or classic dill.
  • 1/4 cup mayonnaise: Use regular or light mayonnaise according to your preference. For a richer taste, you can substitute half with Greek yogurt.
  • 2 tablespoons finely chopped red onion: Adds a mild sweetness and some crunch.
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill): Fresh dill is preferred for the best flavor.
  • Salt and freshly ground black pepper to taste


1. Combine ingredients: In a medium bowl, combine the tuna, dill pickles, mayonnaise, red onion, and dill.

2. Season: Add salt and pepper to your liking. Start with small amounts and add more as needed until the flavors are balanced.

3. Chill (optional): For the best flavor and texture, cover and chill the tuna salad for at least 30 minutes. This allows the flavors to meld.

4. Serve: Enjoy your dill pickle tuna salad in a variety of ways:

  • Sandwich: Serve on gluten-free bread or your favorite crackers.
  • Lettuce Wraps: Use large leaves of lettuce for a low-carb lunch option.
  • Salad Topper: Add a scoop of tuna salad to a bed of mixed greens for a hearty and filling salad.


Make it creamier: Add an extra tablespoon of mayonnaise or Greek yogurt for a creamier tuna salad.

Spice things up: Include a pinch of red pepper flakes or hot sauce.

Add-ins: Consider adding finely chopped celery or green onions for extra crunch.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.


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