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This healthy tuna salad meal prep recipe is one delicious make ahead lunch that you can take to work or school with you. With a no mayo tuna salad, pita bread and fresh fruits and veggies, this is a delicious and nutritious packed lunch that the whole family will enjoy.
Ingredients & substitutions
- Tuna: Use white albacore tuna, and use one that is in water rather than oil, for the healthiest option.
- Celery: Minced celery is added to the tuna salad for a nice crunchy texture. A chopped bell pepper will also work well and red and green onions if you’d like!
- Greek yogurt: To make this meal prep healthier, rather than using mayonnaise, try using Greek yogurt. It’s lower in fat and calories and also contains a boost of protein. In a pinch, you can use plain yogurt.
- Lemon juice: Use fresh lemon juice for the best flavor. The acid in the juice helps to balance out the creamy yogurt dressing.
- Dijon mustard: This is optional, but it adds a nice tang. For a milder flavor you can use yellow mustard.
- Seasonings: Salt and pepper.
- Lettuce: Place the tuna salad on a lettuce leaf to help contain it in your lunch box. Bibb works great, and iceberg will do the job nicely too.
- Pita bread: Mini pitas add some carbs to your lunch to give you energy for the day. You could also use toast or tortillas.
- Fruits and veggies: Try adding mini bell peppers and grapes to each box, but you can use any fresh fruits and veggies you like.
How to make the tuna salad
- Combine the Greek yogurt, lemon juice, Dijon mustard, salt and pepper in a bowl.
- Add in the tuna and celery.
- Stir to combine until mixed through.
Tips for meal prepping tuna
- Don’t add too much dressing. If you have a different tuna salad recipe you prefer to make, be careful not to add much dressing so that the mixture is not too wet. The proportions in this recipe are perfect for meal prep.
- Don’t skip the lettuce. This helps to contain the tuna and keep your lunch box nice and clean. If you don’t have lettuce, you could place it into a sealable container.
- Drain your tuna well. Remove the lid, then place it back on top, inside the can and press down with your fingers. A watery tuna salad is never good!
- Make it your own.Red grapes and mini bell peppers work great in this meal prep idea. But you can use whatever you have to hand. Snap peas, baby carrots and berries are all great options.
Frequently asked questions
This no mayo tuna salad will keep well in the fridge for 3 to 5 days, so you can make up a big batch at the start of the week for easy packed lunches. Because the dressing is made with Greek yogurt, don’t leave it at room temperature for more than two hours.
We love to make this with Greek yogurt, not only is it lower in fat, but it also provides some additional protein and will help to keep you feeling full. You can use mayonnaise instead, if that’s what you have to hand, but add it a little at a time so that it doesn’t get too liquidy.
This tuna salad meal prep recipe is a great well balanced meal. High in protein and low in saturated fat, as well as lots of vitamins and minerals, this will keep you feeling full and satisfied.
This tuna salad meal prep is perfect for a make ahead and healthy lunch. It’s great for the whole family and will give everyone the energy to tackle the rest of the day.
More meal prep recipes:
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Tuna Salad Meal Prep
Video
Ingredients
- 2 5-ounce cans white albacore tuna in water drained
- 2 celery stalks minced
- ⅓ cup 2% Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 Bibb lettuce leaves
- 8 mini pita bread pockets
- 16 mini bell peppers
- 2 cups grapes
Instructions
- In a mixing bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt and pepper, until well combined. Add tuna and celery, and stir until well combined.
- Place the lettuce into meal prep containers. Divide the tuna on top of the lettuce. Add the mini pita bread, bell peppers and grapes to the containers.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
276 kiloCalories? As in 276,000 calories? Confused. Is this this a typo?
One kilocalorie is the same as one one calorie, so it’s 276 calories per serving.
I don’t like Yougurt, what other ingredient can I replace with? Mayonnaise?😬
Yes, you can use mayonnaise in place of yogurt.
Its great.
Thank you!