Easy 5-Ingredient Tuna Pickle Boats (Print version)

Crisp dill pickle halves filled with creamy tuna salad for a 10-minute, no-cook snack or appetizer.

# Ingredients:

For the pickle boats

01 - 6 whole baby dill pickles or 3 large whole dill pickles

02 - 1 can (5 oz / 142 g) tuna in water, well drained

03 - 1/4 cup (60 g) mayonnaise

04 - 1/4 cup (35 g) finely diced red onion

05 - 1 teaspoon honey or sugar, optional

# Instructions:

01 - Slice the pickles in half lengthwise. Use a small spoon or paring knife to scoop out the soft centers, leaving enough pickle around the edges to hold its shape.

02 - Blot the pickle halves with paper towels. Chop the scooped pickle centers, then blot them too so they do not water down the tuna.

03 - Flake the drained tuna in a bowl. Stir in mayonnaise, red onion, chopped pickle centers, and honey or sugar if using.

04 - Spoon the tuna mixture into the pickle halves. Serve immediately, or chill for 10 minutes before serving.

# Good to know:

01 - Makes about 12 small pickle boats.

02 - Best assembled shortly before serving for the crispest texture.

03 - Skip the honey or sugar for a lower-carb version.

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