I know they are high in sodium but I have and always will love dill pickles. How have I never thought of using them as bread? This recipe changes everything! I’m not sure if I’ll try these with tuna, I will probably use chicken but that’s just my personal preference.
- 1 can tuna packed in water
- 3 tbsp mayo (always read your mayo ingredients – some contain too much sugar or gluten)
- 1 pinch of dried dill (fresh dill would be nice too – you may need more)
- salt and pepper to taste
- hamburger dills, or any dill that’s sliced the long way
Combine all of these ingredients (except pickles) to taste, then let the tuna salad sit in the fridge for about 15-30 minutes (or overnight).
Get yourself some long sliced dills and shake them off a bit. Put your mixture on top and enjoy!
Next week I’ll share my amazing chicken salad recipe that includes dill and pickles – YUMMY! You can bet I’ll be swapping out my crackers to eat it on pickles next time I make it 🙂