Description
These Tuna Salad Pickle Boats are a quick, easy, and keto-friendly appetizer! Made with flaky tuna, crunchy celery, creamy mayo, and smoky paprika, all stuffed into crisp dill pickle halves, they’re a perfect low-carb snack for game days, tailgate parties, or a light lunch.
Ingredients
Scale
- 1 can flaked light tuna, drained
- 1/3 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 4 large dill pickles, halved lengthwise & seeds scooped out
- 1/4 cup mayonnaise
- 1 tsp smoked paprika
- Pinch of black pepper, to taste
Instructions
- Prepare the Pickles – Slice the dill pickles in half lengthwise and scoop out the center seeds with a spoon to create a “boat.”
- Make the Tuna Salad – In a mixing bowl, combine tuna, celery, red onion, mayonnaise, smoked paprika, and black pepper. Mix well.
- Stuff the Pickles – Spoon the tuna salad mixture into the hollowed-out pickle halves.
- Serve & Enjoy! – Arrange on a plate and serve immediately, or chill for 10-15 minutes before serving.
Notes
- Add extra crunch by mixing in chopped walnuts or sunflower seeds.
- Make it spicier with a pinch of cayenne pepper or diced jalapeños.
- Storage: Keep in an airtight container in the fridge for up to 2 days.
