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.
Yields: 4 servings
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
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.
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.
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.