This Dill Pickle Tuna Salad is creamy, bright, and briny, loaded with dill pickle relish, capers, lemon, and dill weed. No sweet relish here! Just simple ingredients, big flavor, and a protein-packed lunch ready in 15 minutes.
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Canned tuna deserves better PR, and this Dill Pickle Tuna Salad is proof. We're skipping the sweet relish and bringing in dill pickles, capers, lemon, and whole grain mustard for a creamy, savory tuna salad that's anything but boring. Pile it onto toasted bread, scoop it up with crackers, or eat it straight from the bowl. No judgment here.
Why You'll Love This Dill Pickle Tuna Salad
- Big, briny flavor: Dill pickle relish and capers give this tuna salad its signature tangy bite.
- Bright + savory: Lemon, dill weed, and whole grain mustard balance the creamy mayo.
- Ready in 15 minutes: A little chopping, a quick stir, and lunch is handled.
- Great texture: Crunchy celery and onion keep every bite interesting.
- Meal-prep friendly: Make a batch and enjoy it for lunch over the next few days.
What You'll Need & Why
What You'll Need & Why
- Albacore Tuna: Well-drained and flaked. The hearty base of our salad.
- Mayonnaise: Brings everything together for a creamy, scoopable texture.
- Dill Pickle Relish + Capers: The briny, tangy duo that makes this tuna salad so good. No sweet relish!
- Celery + Red Onion: Finely diced for fresh crunch and a little bite.
- Whole Grain Mustard: Adds savory depth and a subtle tang.
- Dried Dill Weed + Lemon Juice: Bright, herby flavor that balances the richness of the tuna and mayo.
Swaps & Variations
Make this Dill Pickle Tuna Salad your own! A few simple swaps let you work with what you have while keeping all that savory, briny goodness.
- Tuna: Albacore is my favorite, but chunk light or skipjack work just fine.
- Mustard: Swap whole grain for Dijon or stone-ground mustard.
- Capers: Chopped green olives or cornichons bring a similar briny bite.
- Extra Crunch: Try finely diced cucumber, radishes, or bell pepper.
- Make It Spicy: Add chopped jalapeños, red pepper flakes, or a little horseradish.
Tips For The Best Dill Pickle Tuna Salad
A few little things make a big difference in getting that perfect creamy, chunky texture for your Dill Pickle Tuna Salad.
- Drain Well: Excess liquid makes tuna salad watery. Drain thoroughly before flaking.
- Keep Some Texture: Break up the tuna with a fork, leaving a few larger flakes. Finely dice the celery and onion so everything mixes evenly.
- Adjust the Mayo: Start with less and add more until you reach your preferred consistency.
- Taste Before Salting: Tuna, capers, relish, and mustard all bring salt to the party. Season at the end.
- Let It Chill: Even 15–20 minutes in the fridge gives those briny, herby flavors time to come together.
Dill Pickle Tuna Salad Recipe
Ingredients
- 6 (5 oz) cans albacore tuna, drained and flaked
- 1¼ cups mayonnaise more if your tuna seems dry
- 1 cup dill relish
- ¾ cup celery, finely diced
- ¾ cup red onion, finely diced
- 2 tablespoon whole grain mustard
- 2 tablespoon capers, rough chopped
- 1 tablespoon dried dill weed
- Juice of ½ lemon
- kosher salt and fresh ground pepper, to taste
Instructions
- Mix all the ingredients together in a large bowl. Add salt and pepper to taste.
- Serve immediately or keep in the fridge until you're ready. Enjoy!
Nutrition
Storage
- Refrigerate: Store in an airtight container for 3–4 days. Keep chilled, and use an ice pack if packing it for lunch.
- Before Serving: Give it a quick stir to redistribute the dressing. The flavors get even better after a little time in the fridge!
- Freezing: Not recommended. Mayo-based tuna salad tends to separate and become watery once thawed.
recipe testing notes
- Oil-Packed Tuna: Works great! Drain thoroughly and start with a little less mayo, adding more as needed.
- Too Watery? Make sure the tuna and dill pickle relish are well-drained before mixing. Excess liquid can thin the dressing.
More Savory Lunches & Spreads
- Southern Chicken Salad – Creamy, savory, and loaded with big flavor. A classic lunch spread you’ll want in your rotation forever.
- Avocado Egg Salad – Bright, creamy, and mayo-free. Perfect for sandwiches, snack plates, or lettuce wraps.
- Easy Homemade Pimento Cheese – Sharp, creamy, and Southern to its core. Incredible with crackers, crudités, or stuffed into sandwiches.
- Smoked Chicken Salad – A smoky, savory twist on the classic. Wonderfully scoopable and amazing for meal prep.
- Whipped Ricotta Dip – Light, fluffy, and dreamy with crackers or veggies. A perfect companion to your savory spreadable lineup.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus