Pickle Tuna Bowl (Print Version)
# Ingredients:
01 -
2 large whole pickles or 6-8 small dill pickles.
02 -
5 oz of canned white chunk tuna.
03 -
1/4 cup of diced red onion.
04 -
1/4 cup of mayo.
05 -
1 teaspoon honey or sugar (optional).
# Instructions:
01 -
Slice each whole pickle lengthwise into halves. Scoop out their centers with a small spoon or knife to make little boats.
02 -
Dice the insides you scooped out and put them in a mixing bowl. Pat the boats and chopped pieces dry with a paper towel to reduce extra liquid.
03 -
Drain the tuna completely and toss it in a bowl. Use a fork to mash it into smaller pieces. Stir in mayo, chopped onion, diced pickle centers, and the sweetener if you’re adding it. Combine everything well.
04 -
Fill each pickle half generously with tuna salad. Chill them in the fridge, or enjoy right away!
# Notes:
01 -
Dry off the pickles and press the tuna to avoid sogginess.
02 -
Skip the sweetener for a keto-friendly option.