Greek Yogurt Tuna Salad with Dill Pickles

5 from 1 vote

This dill pickle tuna salad uses greek yogurt for a lighter version that's high in protein! Ready in 5 minutes for an easy lunch.

Prep Time5

Total Time5

Course: Main Course, Snack

Cuisine: American

Diet: Gluten Free

Servings: Serving

Calories: 284kcal

Drain the tuna. Open your can of tuna, drain the water well, and add it to a bowl.
1 , 5-ounce can tuna
Add the creamy base and pickles to the bowl with the tuna and stir until well combined.
¼ Cup plain Greek yogurt, ½ Tablespoon mayonnaise, 3 Tablespoons dill pickle relish + the juices
Add the salt, pepper, and dill to taste, stirring to combine.
salt, pepper, & dill to taste
Serve and enjoy! Use it on bread as a sandwich or as an open-faced sandwich, in a wrap, in lettuce wraps, with crackers, or with fresh veggies like cucumber slices.

Storage:

Store leftover tuna salad in an airtight container in the fridge for up to 3 days. When ready to eat, give it a stir and enjoy!

Variation Ideas:

Make it spicier. Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
Use different pickles. Try bread and butter pickles or sweet pickle relish for a sweeter version, or try hot dill pickles if you want more heat.
Add celery. Chop up some fresh celery for crunch and a classic tuna salad element.