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Ingredients
Scale
- Juice of half a lime or 1 tsp lemon juice
- 1 tsp pickle juice
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch ground paprika
- 1/2 tsp dijon optional
- 1 tsp light mayonnaise
- 2 tbsp light sour cream
- 1 can tuna in water (about 4 oz / 120 g)
- 4 small pickles cornichons, chopped
- 1 tbsp chopped jalapeño adjust to your preference
- 1 tbsp coriander chopped (or parsley)
- 1 green onion chopped
- 1 tsp dill pickles chopped
- salt to season
- black pepper to season
Instructions
- Mix lime or lemon juice with pickle juice, garlic powder, onion powder, paprika, salt, and pepper.
- Add Dijon mustard, mayonnaise, and sour cream to the mixture.
- Stir until smooth and creamy, ensuring an even seasoning throughout.
- If the mixture is too thick, add a small splash of pickle juice to loosen it.
- In a mixing bowl, combine the tuna, ensuring it is well-drained to maintain creaminess.
- Gently mix the tuna with the dressing until evenly coated, preserving some larger pieces for texture.
- Incorporate the chopped pickles, jalapeño, green onion, and fresh herbs for added crunch and flavor.
- Fold all ingredients together until well combined, creating a creamy and textured salad.
- Serve over a bed of greens with sliced cucumber for a refreshing crunch.
Notes
Feel free to adjust the amount of jalapeño based on your spice preference.
For an added twist, swap in your favorite herbs or spices.
A splash of pickle juice can be added if the dressing is too thick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 40mg