2 six oz cans (or pouches) albacore tuna
1 six oz can (or pouch) smoked tuna
⅓ cup sugar free mayonnaise
1 Tbsp dehydrated onion flakes (or ½ tsp onion powder)
¼ tsp garlic powder
¼ tsp ground black pepper
6 large whole dill pickles
Combine all of the ingredients except the pickles in a medium bowl and mix well.
Cut the pickles in half and gently scoop out the seeds from the middle.
Spoon about 3 Tbsp (give or take) of the tuna salad into each pickle half.
Chill and serve.