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Can't wait to tell you about my go-to speedy healthy snack! These Pickle Boats with Tuna Salad are total lifesavers when hunger strikes. You'll have them ready in just 10 minutes, and trust me, the mix of those crunchy pickles with smooth tuna filling is simply unbeatable.
Quick But Rewarding
The best thing about this dish is how it turns basic stuff from your kitchen into something really tasty. When you bite into that crisp pickle filled with creamy tuna, it's just so good. And guess what? They're naturally gluten-free and low in carbs, so they work for pretty much anyone watching what they eat.
Gather Your Stuff
- Dill Pickles: Go for small ones if you want bite-sized treats or bigger pickles for heartier snacks.
- Tuna Fish: White chunk tuna gives you the nicest taste and feel.
- Mayonnaise: Regular mayo makes them rich, but Greek yogurt works too if you want something lighter.
- Red Onion: Gives a nice fresh crunch. You can swap in white or yellow onions too.
- Honey or Sugar (Optional): Just a touch balances out the salty pickle taste.
Crafting Your Snacks
- Step 1 - Mix Up Your Tuna
- Squeeze all the water out of your tuna. Throw it in a bowl with mayo, chopped onion, and a tiny bit of honey if you want, then stir everything together.
- Step 2 - Get Your Pickles Ready
- Cut the pickles down the middle lengthwise and dig out the seeds with a spoon. Then dry them off with some paper towels to get rid of extra juice.
- Step 3 - Don't Waste Those Seeds
- Chop up the pickle seeds you took out and mix them into your tuna stuff for extra crunch and flavor.
- Step 4 - Stuffing Time
- Pack each pickle half with plenty of tuna mix. Flatten the top so it looks neat.
- Step 5 - Cool and Eat
- You can eat them right away or put them in the fridge for a bit so the flavors come together. Add some black pepper on top if you feel like it.
Insider Tips
After making these tons of times, I've got some tricks up my sleeve. Make sure you drain both the tuna and pickles super well or you'll end up with soggy snacks. Switch things up with chicken or salmon instead of tuna. That little bit of honey really makes everything taste better, but you can leave it out if you're doing keto. And for party snacks, those tiny pickles are just perfect!
Put Your Spin On It
Ready When You Are
You can keep these in your fridge for about 5 days no problem. I actually like making them ahead of time – a few hours in the fridge and they taste even better. Just don't try freezing them, they'll get all weird and mushy. They're so handy for meal prep, just grab and go whenever you need a quick bite!
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Frequently Asked Questions
- → How early can I prep these snacks?
- You can make the tuna mix a day ahead and chill it in the fridge. Fill the pickles right before serving to keep them crunchy. Once prepped, eat them within 2-3 hours.
- → What’s the easiest way to carve out pickles?
- Use a small knife or spoon to scoop out the inside. Be gentle to avoid tearing the pickle shell, and keep enough thickness so it stays sturdy. The scooped pieces can go into the tuna mix.
- → Can I try different pickles for this?
- Sure! Go for kosher dill, garlic-flavored, or even sweet pickles—whatever you like. Just pick ones that are firm enough to hold their shape. Baby dills or larger pickles both work great.
- → How can I make these more keto-friendly?
- Leave out any sugar or sweeteners in the tuna mix. The pickles and tuna are naturally keto, and you can use full-fat mayo for extra flavor while staying low-carb.
- → What should I do with the pickle leftovers?
- Chop them up and toss them into the tuna mixture for added crunch. Or save them for another dish like potato salad, tartar sauce, or even tuna salad. Just drain them well first.