Tuna Salad Pickle Boats

If you like both tuna and crunchy dill pickles, here’s a delicious appetizer or snack recipe you are going to love! These Tuna Salad Pickle Boats turn just 7 ingredients into a healthy low carb snack that even your littles one will enjoy. Perfect for a keto diet, too.

Whether you bring them to a tailgate party or serve them up at a neighborhood potluck, you’ll be bringing home an empty plate!

 

Don’t these look tasty! Let’s get started whipping up a batch for a quick appetizer before dinner.

Tuna Salad Pickle Boats

This quick snack will only take 15 minutes max to get ready.

 

Ingredients:

 

• dill pickles
• flaked light tuna (tuna in water is a healthier option than tuna in oil)
• red onion
• celery
• mayonnaise
• smoked paprika
• Pepper

Optional: Feel free to substitute ingredients eg. use Greek yogurt instead of the mayo.

 

 

Start by cutting a shallow slice off the bottom of the pickles. This will help the tuna salad pickle stay stable on the serving plate.

Then cut each of the pickles in half lengthwise.

 

Next use a melon baller or a small spoon and carefully remove the center of the pickles to create boats. If you like, you can dice the removed pickle parts up and add it to the recipe!

 

Using a medium or large bowl mix together the tuna, onions, celery, mayo, paprika and pepper.

(Optional: season with salt and pepper, instead of paprika.)

 

 

Be sure to mix the tuna salad ingredients well, combining the mayo with the tuna and onions.

 

Use a teaspoon to stuff pickles with the Tuna Salad mixture evenly. If you have any of the mixture left over, you can serve it on crackers!

Tuna Salad Pickle Boats

Yield: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

A tasty appetizer that's quick to make.

Print

Ingredients

• 4 large dill pickles
• 1 can flaked light tuna, 170 g can
• 1/4 cup diced red onion
• 1/3 cup diced celery
• 1/4 cup mayonnaise
• 1 tsp smoked paprika
• 1 pinch pepper

Instructions

1. Cut each of the pickles in halves lengthwise.
2. Take a small slice off the bottom of the pickle to help them sit flat.
3. Using a melon baller or a small spoon, remove the center of the pickles to create a hollow boat.
4. In a medium bowl, mix tuna, onions, celery, mayo, paprika, salt and pepper.
5. Using a spoon, stuff pickles of mixture evenly.
6. Serve right away or store in fridge until ready to serve.

Nutrition Information:

Yield: 4 Serving Size: 1 pickle
Amount Per Serving: Calories: 155Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 1292mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 9g

 

More recipes you want to see!

Ever wondered what to do with the stalks from your broccoli heads? Here you go – Roasted Broccoli Stems

Potato Side Dishes – great for busy weeknights!

Money tight? We’ve got 15 Recipe Ideas for Tight Budgets!