Description
A refreshing and unique snack of dill pickles filled with a creamy tuna salad.
Ingredients
Scale
- 6 whole dill pickles
- 5 oz chunk white tuna
- 1/4 cup mayonnaise
- 1/4 cup diced red onion
- 1 tsp honey (or sugar)
Instructions
- Cut whole pickles in half from end to end, lengthwise. Using a small melon scoop, spoon or paring knife, cut or scrape out the inside of each side of the pickle to create a boat shape with the remaining pickle skin.
- Chop up the scraped out insides and place them in a mixing bowl. Using a paper towel, soak up any extra juices from the pickle boats and chopped inside pieces.
- Thoroughly drain tuna and add to bowl. Press with a fork to chop up large chunks. Add mayonnaise, red onion, chopped pickle, and sugar or honey (optional) and mix well to form the tuna salad.
- Spoon tuna salad into each pickle boat. Chill and serve or serve immediately.
Notes
- This recipe can be made a few hours in advance for extra flavor.
- Feel free to add other ingredients like celery or spices to the tuna salad for variation.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pickle boat
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg