5 Pickles from Mt. Olive Whole Dill Pickles
1 (5 oz.) can tuna in water, drained
2 tbsp. mayonnaise
4 tsp. Mt. Olive Squeeze Dill Relish
2 tbsp. finely chopped celery
2 tbsp diced red onion
chopped parsley, for garnish
- Slice the Whole Dill Pickles in half lengthwise. Then use a spoon to scoop out the seeds in the center of the pickle, creating a divot. Pat the pickles dry with paper towels.
- In a bowl, mix the tuna, mayonnaise, Squeeze Dill Relish, celery, and red onion together until well combined.
- Use a spoon to distribute the tuna salad into the centers of the pickle halves.
- Garnish with chopped parsley and enjoy!
Ready in: 15
Course: Appetizer Main Dish Side Dish Snack