Move over boring lunches! This tuna salad is my new lunch obsession! It packs a flavor punch with pickled veggies and with so many serving options, lunchtime never gets old.
Why this recipe is a winner
- Canned tuna - Grab your favorite variety of canned tuna. Find more information about the varieties of canned tuna in this Tuna salad post.
- Giardiniera is an Italian relish of pickled veggies. You can find this in the pickle aisle of your local supermarket. As a substitute, you can use any sour pickled vegetables, like pepperoncini, jalapenos, or pickles. Olives and capers will also provide a salty, briny bite.
See the recipe card for specific ingredient amounts.
It really doesn't get any easier than this!
- Add all of the ingredients to a bowl.
- Stir to incorporate.
- If you prefer a creamier consistency, feel free to adjust the amount of mayo.
- Bowl style - Serve with crackers or breadsticks.
- Rice cakes - Top three large rice cakes with the tuna salad. My favorite rice cakes to enjoy with this tuna are white cheddar.
- Sandwich style - Spread on your favorite bread, toasted or untoasted.
- Open-face melt style - Spread tuna salad on bread, top with your choice of cheese, and toast until cheese is melted. Cheddar, Colby Jack, and Swiss are great options.
- Salad plate - Add a scoop on top of a garden salad.
Pickled Veggie Tuna Salad
- 5 ounces (1 can) canned tuna
- ½ cup pickled vegetables (Giardiniera) (drained, chopped)
- ½ tablespoon pickle relish
- 1½ tablespoons mayonnaise
- 1 teaspoon deli-style mustard (or Dijon)
- 1 scallion (chopped)
- black pepper (to taste)
- Combine all of the ingredients in a bowl. Stir to combine. (Note 1)
- Serve with crackers, rice cakes, breadsticks, or on your favorite bread.
- For a creamier consistency, adjust the amount of mayo if desired.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.