Dill Pickle Tuna Salad Pitas

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If you’re a fan of bold, tangy flavors, these Dill Pickle Tuna Salad Pitas are about to become your new lunchtime favorite. The secret to their crave-worthy taste? Crunchy chopped dill pickles. They add just the right amount of zip and texture to the creamy tuna salad. For a shortcut, dill relish works in a pinch, but if you have time, freshly chopped pickles and a little fresh dill take the flavor to the next level. Dried dill can also be used if that’s what you have on hand—it still adds a nice herbal note.

This tuna salad isn’t just about the pickles—it’s layered with crisp celery for extra crunch, green onion for a fresh bite, and a splash of lemon juice to brighten everything up. Scoop the mixture into soft pita pockets and tuck in a few slices of lettuce and tomato for a satisfying, easy lunch or light dinner. They’re also perfect for packing into lunch boxes—whether it’s for your kids heading back to school or your own midday break at work. Wrap each pita tightly in parchment or foil to keep everything fresh, and include a few crunchy veggie sticks or a piece of fruit for a well-rounded meal.

Dill Pickle Tuna Salad Pitas

Don’t feel bound to pita bread, either—this tuna salad is equally delicious between slices of your favorite sandwich bread, on crackers, or in lettuce wraps for a low-carb twist.

Ingredients for Dill Pickle Tuna Salad Pitas

  • TUNA
  • DILL PICKLE
  • GREEN ONION
  • FRESH DILL
  • LEMON JUICE
  • CELERY
  • MAYONNAISE
  • PEPPER
  • TOMATO
  • LETTUCE
  • POCKET-STYLE PITA BREAD
tuna salad with dill pickles

Instructions for Dill Pickle Tuna Salad Pitas

Prepare the tuna – Drain the canned tuna thoroughly, then transfer it to a large bowl. Use a fork to flake the tuna into smaller pieces for even mixing and better texture.

Mix in the flavor boosters – Add the chopped dill pickles (or dill pickle relish), sliced green onion, fresh or dried dill, lemon juice, diced celery, mayonnaise, and a dash of black pepper. Stir everything together until well combined and creamy.

Assemble the pitas – Slice each pita bread in half to create 4 pockets. Gently open each pocket and layer in a few lettuce leaves and tomato slices. Spoon a generous portion of the tuna salad into each one, making sure it’s evenly filled.

Pack it to go (optional) – For school or work lunches, wrap each pita snugly in parchment paper or foil to keep the fillings secure. Pair with fruit, veggie sticks, or chips for a balanced meal that travels well.

dill pickle tuna salad

Frequently Asked Questions

Can I make this tuna salad ahead of time?
Yes! You can prep the tuna salad up to 3 days in advance and store it in an airtight container in the fridge. Just give it a good stir before serving to refresh the texture.

What kind of tuna works best?
Chunk light tuna in water is ideal—it’s lean and has a great texture. White albacore tuna works too, but it’s higher in mercury, so it’s best to enjoy it in moderation.

Can I substitute the mayo?
Absolutely. You can use plain Greek yogurt for a lighter option or mashed avocado for healthy fats and fiber. Both add creaminess without sacrificing flavor.

How much protein is in this recipe?
Each serving packs around 26 grams of protein, making it a satisfying and energizing lunch choice.

Are there ways to make it kid-friendly?
Yes! Try serving the tuna salad in mini pita pockets or as a dip with crackers and veggie sticks. You can also tone down the pickle flavor by using fewer pickles or swapping for sweet relish.

FOR MORE RECIPES LIKE THIS, TRY:

dill tuna salad

Dill Pickle Tuna Salad Pitas

Real Mom Kitchen

These Dill Pickle Tuna Salad Pitas are a flavorful, crunchy twist on the classic tuna sandwich, packed with zesty pickles, fresh dill, and crisp veggies. Wrapped in a soft pita with lettuce and tomato, they're a perfect lunch option for school, work, or at-home meals. Easy to make and great for prepping ahead, this recipe offers a delicious balance of tang, texture, and convenience.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish, Sandwiches
Cuisine American
Servings 4 servings
Calories 163 kcal

Equipment

Bowl with Lid
Bowl with Lid
Knife Set
Knife Set
measure
measure

Ingredients
  

  • 10 oz canned tuna
  • ¼ cup dill pickle diced
  • 1 green onion diced
  • 1 Tbsp fresh dill or 1/2 tsp dried dill
  • 2 Tbsp lemon
  • 1 stalk celery diced
  • ¼ cup mayonnaise
  • pepper to taste
  • tomato slices
  • lettuce leaves
  • 2 pocket style pita breads

Instructions
 

  • Drain the tuna and add it to a medium bowl. Use a fork to break it up.
  • Add in the pickle, green onion, dill, lemon juice, celery, mayonnaise, and pepper. Mix together to combine.
  • Cut the pita bread in half, making 4 pockets. Fill each pocket with some of the tuna salad along with some lettuce leaves and tomato slices. Makes 4 servings.

Nutrition

Serving: 1 serving | Calories: 163kcal | Carbohydrates: 1g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 318mg | Potassium: 159mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg
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Keyword lunch, sandwiches, tuna, tuna salad

This recipe is adapted from Meal Plan Addict.

Laura