Have you ever used a pickle as the "bread" for a sandwich? I hadn't until I made the recipe below, and I have to tell you - it's completely and totally brilliant. It makes total sense, especially when serving it with tuna salad. The salad pairs so well with the tangy flavors of pickles, so why not amp it up a bit by serving it on a pickle itself?
You can use any pickles you like, but the crunchy varieties (like Claussen's) make the best sandwiches because they'll hold up under the weight of the tuna salad. Also look for whole pickles and cut them in half yourself. The spears will work in a pinch, but we find they'll be more watery than the whole varieties.
Tuna salad pickle boats
4
15 minutes
0 minutes
15 minutes
1 (6-ounce) can Albacore Tuna packed in water, drained
1/4 cup Greek yogurt
1/2 small red onion, small diced
1 tablespoon sweet pickle relish
1/2 teaspoon garlic powder
1 teaspoon capers, drained and rinsed
Salt and pepper to taste
4 dill pickles
In a large bowl, combine the drained tuna, Greek yogurt, onion, pickle relish, garlic powder, and capers. Season with salt and pepper to taste.
Slice the pickles in half lengthwise and scoop out the seeds using a spoon.
Fill the boats with tuna salad and serve.
