Protein-Packed Pickle Tuna Salad | Quick & Healthy Recipe
This protein pickle tuna salad is tangy, creamy, and loaded with flavor! Made with flaky tuna, crunchy pickles, and a light dressing, it’s the perfect high-protein meal prep recipe. Enjoy it in a sandwich, wrap, or straight from the bowl for a quick lunch or post-workout snack. Healthy, easy, and ready in minutes—your new go-to tuna salad twist!
Equipment
- Medium mixing bowl
- Fork (for flaking tuna)
- Sharp knife & cutting board
- Airtight container (for storage)
Ingredients
- 2 cans (5 oz each) tuna in water, drained well
- ½ cup Greek yogurt (or mayo, or a mix)
- ½ cup diced pickles (dill or your favorite variety)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 small celery stalk, finely diced
- 2 tablespoons red onion, finely diced
- 1 hard-boiled egg, chopped (optional, for extra protein)
- ½ teaspoon paprika (optional, for flavor)
- Salt & pepper, to taste
- Fresh dill or parsley, chopped (optional garnish)
Instructions
- Drain the tuna thoroughly and flake with a fork in a medium bowl.
- Chop the pickles, celery, onion, and (if using) hard-boiled egg into small, even pieces.
- Add Greek yogurt, mustard, lemon juice, and seasonings to the tuna. Mix until creamy.
- Fold in pickles, celery, and onion gently to keep some texture.
- Taste and adjust seasoning with more salt, pepper, or pickle juice if needed.
- Serve immediately on bread, in lettuce cups, or with crackers—or chill for 30 minutes for the best flavor.
Notes
- For extra crunch, stir in diced cucumber or bell peppers.
- Swap Greek yogurt for avocado for a creamy, dairy-free option.
- Make it spicy with chopped jalapeños, hot sauce, or sriracha mayo.
- Meal prep tip: Store in an airtight container up to 3–4 days. Keep bread or crackers separate to avoid sogginess.
- Not freezer-friendly (texture changes), so enjoy fresh.