meal prep: tuna salad

tuna

I’ll be honest. I make tuna salad for lunches when I DON’T want to meal prep. Just a tiny bit of chopping, draining, and stirring and all of a sudden we have 4 weekday lunches ready to go. No cooking, baking, or sweat required.

This is my personal favorite tuna salad and I love it because you can adjust the ratios of the ingredients to make it your favorite too. Like a bit more mayo? Go for it. Can’t get enough pickle flavor? Stir in some more relish. Want to serve it as a sandwich instead of salad? Add some bread and there you go. Or how about stuffed into a pitted avocado half? That’s a winner too.

 

TUNA SALAD

  • Yields: 4 servings

Ingredients:

  • Three 6 oz. cans white meat tuna packed in water, drained
  • 4 stalks of celery, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup mayonnaise
  • 1/3 cup dill pickle relish (NOT sweet relish)
  • 2 Tbsp. Dijon mustard
  • handful of fresh parsley, minced
  • Freshly ground black pepper and sea salt to taste
  • 10 oz spring/spinach salad mix, divided
  • 2 cups cherry or grape  tomatoes, divided
  • 4 hard boiled eggs, peeled & sliced, divided

Directions:

  1. In a medium mixing bowl, stir together the tuna, chopped celery & onion, mayo, dill relish, Dijon and minced parsley until the tuna is mostly broken up. At this point, I like to taste it to make sure I like the ratios. Sometimes I add a bit more mayo or Dijon depending on what consistency I’m going for. It’s also important to taste BEFORE adding salt as many canned tunas are already pretty salty. Add salt & pepper as needed.
  2. In four Tupperware containers, divide your spring mix evenly on the base of each container. Add a layer of Saran wrap to divide the lettuce from the toppings.
  3. On top of the Saran wrap, add 1/4 of your tomatoes, 1/4 of tuna salad, and 1 of the sliced hard boiled eggs to each container. Cover & refrigerate until ready to serve. Remove Saran wrap layer before serving.

3 thoughts on “meal prep: tuna salad

  1. Can’t tolerate raw onion, but have been putting hard boiled eggs and dill pickle in my tuna salad for decades. Diced radish can add crunch, color, and the sharpness of onion, and for folks who want a more neutral crunch, fresh diced cucumber is also delicious. I haven’t tried the mustard, but look forward to it. I love that tuna salad is so versatile and adaptable. Thanks for this delicious idea!

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    1. I love the idea of adding chopped radish! My father in law grows the best radishes and I definitely think they could add the crunchy, sharp taste for those not a fan of onions. Hope you enjoy this recipe and thank you for stopping by!

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