Ingredients
Pickles
- 6-8 whole baby dill pickles or 2 large whole pickles
Tuna Salad
- 5 oz chunk white tuna
- ¼ cup mayonnaise
- ¼ cup diced red onion
- 1 teaspoon sugar or honey (optional)
Instructions
- Prepare the pickle boats: Cut whole pickles in half lengthwise from end to end. Using a spoon or paring knife, carefully scoop out the inside of each pickle half to create a hollow boat shape, leaving the pickle skins intact.
- Chop the pickle insides: Finely chop the scooped-out pickle interiors and place them in a mixing bowl. Use a paper towel to blot any excess juice from both the pickle boats and chopped pieces to prevent the salad from being too wet.
- Make the tuna salad: Thoroughly drain the canned tuna and add it to the bowl with the chopped pickle. Use a fork to break up large chunks for an even texture. Add mayonnaise, diced red onion, and sugar or honey if using. Mix everything well until fully combined into a creamy salad.
- Fill the boats: Spoon the prepared tuna salad mixture into each hollowed pickle half, filling them generously. You can chill the boats before serving for a cooler option or serve immediately as a fresh and tangy snack.
Notes
- You can adjust the sweetness by adding honey instead of sugar or omitting it altogether for a more savory flavor.
- Drain the tuna thoroughly to avoid watery tuna salad.
- Use baby dill pickles for best size and flavor, but large pickles can be halved to make the boats as well.
- Optional garnishes like chopped fresh herbs or a sprinkle of black pepper can enhance the flavor.
- These boats are perfect for keto or low-carb diets.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
