Description
Delightful tuna-stuffed pickles, featuring crunchy dill pickles filled with creamy tuna salad for a refreshing snack.
Ingredients
Scale
- 6 whole dill pickles
- 5 oz chunk white tuna
- 1/4 cup mayonnaise
- 1/4 cup diced red onion
- 1 tsp honey (or sugar)
Instructions
- Slice each pickle in half lengthwise.
- Carve out the insides of each half to create a boat shape.
- Chop the scraped-out insides and place them into a mixing bowl.
- Soak up any excess juice from both the pickle boats and the chopped pieces.
- Drain the tuna thoroughly and add it to the bowl.
- Mix until well combined, forming a delicious tuna salad.
- Spoon the tuna salad into each pickle boat.
- Chill in the fridge for an hour or serve immediately.
Notes
Can prepare the filling a day in advance; store in an airtight container.
Nutrition
- Serving Size: 2 halves
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 30mg