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I'm excited to share my favorite quick and healthy snack recipe! These Tuna Salad Pickle Boats are a game-changer when you need something delicious in a hurry. They're ready in just 10 minutes and packed with flavor the combination of crunchy pickles and creamy tuna salad is absolutely perfect.
Simple Yet Satisfying
What I love about this recipe is how it transforms simple ingredients into something special. The contrast between crispy pickles and creamy tuna salad creates such a satisfying bite. Plus it's naturally low-carb and gluten-free making it perfect for anyone watching their ingredients.
Round Up Your Ingredients
- Dill Pickles: Baby dills for bite-sized snacks or full-sized pickles for larger portions.
- Tuna Fish: Chunk white tuna for the best flavor and texture.
- Mayonnaise: Use full-fat mayo for richness or substitute with Greek yogurt for a lighter option.
- Red Onion: Adds a mild, crisp flavor. Yellow or white onions work as substitutes.
- Honey or Sugar (Optional): Balances the salty, vinegary flavor of the pickles with a hint of sweetness.
Building Your Boats
- Step 1 - Prepare the Tuna Salad
- Drain the tuna well, pressing out excess liquid. In a bowl, mix the tuna, mayo, chopped red onion, and a touch of honey or sugar (if using) until combined.
- Step 2 - Prepare the Pickles
- Slice the pickles in half lengthwise and scoop out the seeds using a spoon. Pat the pickle halves dry with a paper towel to remove excess juice.
- Step 3 - Add Pickle Seeds to the Salad
- Chop the removed pickle seeds and stir them into the tuna salad mixture for added texture and flavor.
- Step 4 - Fill the Pickles
- Fill each pickle half with a generous scoop of the tuna salad. Smooth out the top for a clean presentation.
- Step 5 - Chill and Serve
- Serve immediately or chill in the fridge for a few minutes to allow the flavors to meld. Garnish with cracked black pepper, if desired.
Success Secrets
I've learned a few tricks making these regularly. Always drain your tuna and pickles really well to prevent soggy boats. Try different proteins like chicken or salmon for variety. That touch of honey really balances the flavors but you can skip it for keto-friendly version. And those baby dills make perfect appetizer portions!
Make It Your Own
Fresh and Ready
These boats stay perfect in the fridge for about 5 days. I love making them a few hours ahead the chilling time really helps the flavors develop. Just remember not to freeze them the texture won't be the same. They're perfect for meal prep just grab and go!
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Frequently Asked Questions
- → How far in advance can I make these pickle boats?
- You can prepare the tuna salad mixture up to 24 hours ahead and store in the refrigerator. Fill the pickle boats just before serving to prevent them from becoming too wet. The assembled boats are best enjoyed within 2-3 hours of preparation.
- → What's the best way to hollow out the pickles?
- A small spoon or paring knife works best for hollowing out pickles. Scrape gently to avoid breaking the pickle shell, and leave enough thickness for the boat to hold its shape. Save the scraped insides to mix into the tuna salad.
- → Can I use different types of pickles?
- Yes, you can use kosher dill pickles, garlic pickles, or even sweet pickles depending on your taste preference. Just make sure they're firm enough to hold their shape when cut and hollowed. Baby dills or large whole pickles both work well.
- → How can I make these more keto-friendly?
- Skip the sugar/honey in the recipe to make them fully keto-compliant. The pickles and tuna salad are already keto-friendly, and you can use full-fat mayonnaise for extra richness while keeping carbs low.
- → What can I do with the leftover pickle centers?
- Chop the pickle centers and mix them into the tuna salad for extra crunch and flavor. You can also save them for other recipes like potato salad, tuna salad, or tartar sauce. Just be sure to drain well before using.