If you’re searching for a quick and tasty Paleo-friendly meal, you’ll love tuna salad pickle boats. They’re fresh, crunchy, and filled with a savory tuna salad that packs protein without straying from your Paleo diet goals. These boats are also portable and easy to prep, so they’re perfect for weekday lunches or a light dinner. Let’s take a closer look at how to whip them up.
Ingredients
- 2 large dill pickles (cut lengthwise, seeds scooped out)
- 1 can (5 ounces) tuna (packed in water, drained)
- 2 tablespoons Paleo-approved mayonnaise (look for avocado oil-based)
- 1 tablespoon chopped red onion (for crunch)
- 1 tablespoon diced celery (adds texture)
- 1 teaspoon fresh lemon juice (optional, adds brightness)
- Salt and pepper (to taste)
Directions
-
Scoop out pickle centers.
Use a small spoon to remove the seeds from each pickle half, forming your “boat.” Be gentle so you don’t break the pickle sides. -
Mix your tuna salad.
In a bowl, combine the drained tuna with mayonnaise, chopped red onion, diced celery, and a squeeze of lemon juice if you’d like. Add salt and pepper, then stir everything until it’s evenly blended. -
Fill the boats.
Spoon the tuna mixture into each pickle half, pressing lightly to ensure it stays in place. -
Serve and enjoy.
Plate your tuna salad pickle boats, maybe add a side of veggie sticks, and dig in.
Nutrition facts
Below is a rough estimate per serving (two pickle boats):
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~20g |
| Carbohydrates | ~3g |
| Fat | ~8g |
| Fiber | ~1g |
| Sugars | ~1g |
Actual values will vary based on the specific brands of ingredients you use.
Final thoughts
Tuna salad pickle boats are a fun way to shake up your Paleo routine. The tart crunch of the pickle pairs perfectly with creamy tuna salad, and you can always customize the seasonings or add more veggies. You’ll find that these little handheld boats aren’t just delicious, but they’re also easy enough to make on a busy schedule.
Frequently asked questions (FAQs)
-
Can I use a different fish?
Absolutely. Salmon or chicken work nicely in place of tuna—just keep the flavors in line with your Paleo diet guidelines. -
How do I store leftovers?
Refrigerate any extra boats in a sealed container for up to two days. Just note that the pickles may soften the longer they sit. -
Are these suitable for meal prep?
Yes. Simply keep the tuna salad separate from the pickles until you’re ready to eat, then fill and enjoy. This approach helps preserve crunchy textures.
Ingredients
2 large dill pickles (cut lengthwise, seeds scooped out)
1 can (5 ounces) tuna (packed in water, drained)
2 tablespoons Paleo-approved mayonnaise (look for avocado oil-based)
1 tablespoon chopped red onion (for crunch)
1 tablespoon diced celery (adds texture)
1 teaspoon fresh lemon juice (optional, adds brightness)
Salt and pepper (to taste)
Directions
- Scoop out pickle centers: Use a small spoon to remove the seeds from each pickle half, forming your “boat.” Be gentle so you don’t break the pickle sides.
- Mix your tuna salad: In a bowl, combine the drained tuna with mayonnaise, chopped red onion, diced celery, and a squeeze of lemon juice if you’d like. Add salt and pepper, then stir everything until it’s evenly blended.
- Fill the boats: Spoon the tuna mixture into each pickle half, pressing lightly to ensure it stays in place.
- Serve and enjoy: Plate your tuna salad pickle boats, maybe add a side of veggie sticks, and dig in.
