Game Day Tuna Salad + Pita Chips
This mayo-free tuna salad is light, herby, and full of flavor—made with mustard, fresh veggies, and plenty of dill. Paired with crunchy homemade pita chips and crisp veggies, it’s the ultimate snack plate for football season (or anytime you need a crowd-pleasing platter). Fresh, easy, and ready in minutes!
Ingredients
Tuna Salad
- 4 5oz cans of tuna packed in oil
- 1/4 cup dijon mustard
- 1/3 cup red onion finely minced
- 1 medium carrot finely minced
- 1 long celery stalk finely minced
- 1 bunch Italian parsley finely minced
- 1 bunch dill finely minced
- 2 tbsp olive oil
- kosher salt
- fresh ground pepper
Pita chips
- 2-3 pocket pitas
- olive oil
- kosher salt
- paprika
Instructions
Tuna Salad
- Drain cans of tuna and place into a bowl with dijon mustard, red onion, carrots, celery, parsley and dill. Season with salt and pepper, drizzle with olive oil and mix well.
Pita Chips
- Preheat oven to 425°. Split pitas down the middle and cut each half into 8 equal triangles. Drizzle pita with olive oil, season with salt and paprika and mix well, being careful not to break the pieces. Lay the pieces on a parchment lined sheet tray in an even layer. Bake for 5-10 minutes. Let cool before storing.
Platter
- Chop up your favorite dipping vegetables and arrange artfully on a platter. Add a bowl of tuna salad and some of the pita chips. Serve on game day. Touchdown!