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High Protein Pickle Tuna Salad
Michelle Carter

High Protein Pickle Tuna Salad – Keto-Friendly

A creamy, tangy, and protein‑packed tuna salad loaded with dill pickles, celery, and a rich dressing. Perfect for keto, low‑carb, and high‑protein diets. Ready in under 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces canned tuna, drained and flaked (two 5‑ounce cans)
  • 1/2 cup dill pickles, finely chopped
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • 2 large hard‑boiled eggs, chopped (optional)
  • 1/2 cup full‑fat mayonnaise
  • 2 tablespoons plain full‑fat Greek yogurt
  • 1 tablespoon pickle juice (from the jar)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Equipment

  • Mixing Bowl for preparing the salad
  • Whisk or fork for dressing
  • Cutting board and knife for chopping vegetables

Method
 

  1. Drain the tuna well: Press out excess liquid with the back of a spoon. Finely chop the pickles, celery, and red onion. If using hard‑boiled eggs, chop them.
  2. Make the dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder (if using), salt, and pepper until smooth and creamy.
  3. Combine: Add the flaked tuna, chopped pickles, celery, red onion, fresh dill, and chopped eggs (if using) to the dressing. Gently fold until everything is evenly coated.
  4. Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, in lettuce cups, cucumber slices, or as a dip with veggies.

Notes

Drain tuna thoroughly to avoid a watery salad. For best flavor, chill for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing.