Sometimes an appetizer is simply a fun way to present familiar flavors. Tuna — a longtime favorite — combined with the bright, tangy crunch of dill pickles makes an easy, crowd-pleasing tuna boat perfect for parties or a quick lunch. With a few simple ingredient choices you can keep this light, boost protein, or make it keto-friendly.
For a lower-calorie version, use water-packed tuna and low-fat mayonnaise; Greek yogurt can also add protein and creaminess. If you prefer a richer, keto-style salad, choose full-fat mayonnaise and olive oil–packed tuna for maximum flavor and minimal carbs.
The recipe below gives a straightforward tuna salad, but feel free to adjust seasonings to your taste. In my version I relied on the pickles for dill flavor, so I didn’t add extra dill into the salad itself.
Once the tuna mixture is ready, the only remaining step is scooping out the pickle seeds to create the boats. Using larger pickles makes scooping easier, but smaller ones create bite-sized boats that are great for serving.
A grapefruit spoon or a small serrated spoon is handy for scraping out the centers cleanly, but a small regular spoon works fine too.
When the pickles are hollowed, fill them with the tuna salad and they’re ready to serve. For a finishing touch, sprinkle a little paprika over the top for color and a hint of smokiness.
These tuna boats make a lovely addition to an appetizer spread, and they’re equally tempting as a quick lunch — I’ve been known to make a half-batch and call it lunch!
📖 Recipe
Tuna Salad Boats
15 mins
15 mins
Ingredients
- 10 oz. canned tuna, drained
- ¼ c. mayonnaise
- 1 tbsp. Dijon mustard
- 2 stalks celery, finely chopped
- Juice of ½ a lemon
- 1 tbsp. chopped dill (optional, plus more for garnish)
- 6 dill pickles
- Paprika, for garnish
Instructions
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In a large bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped celery and lemon juice. Stir until evenly mixed. If you like dill, add the chopped dill and season with salt and pepper to taste.
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Cut the pickles in half lengthwise and scoop out the seeds and center with a small spoon to form boats.
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Fill each pickle boat with the tuna salad and sprinkle a little paprika on top if desired. Serve immediately.
Nutrition
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Carbohydrates: 1 g
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Protein: 5 g
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Fat: 4 g
Nutrition values are estimates only. Please verify using your own data if needed.
This recipe makes an easy, keto-friendly appetizer when you choose full-fat mayo and olive-oil packed tuna. They’re also a tasty addition to any party spread.
Enjoy these with other game-day favorites to round out your selection.