Meal Prep Tuna Salad

With this Meal Prep Tuna Salad, you can choose between Greek yogurt or traditional mayo. Add your favorite sides to make this more sweet or savory. Either way, this is an easy, no-cook lunch option to prep for the week.

Tuna Salad in meal prep containers

These tuna salad meal prep lunches are great to take to work, take on a road trip, or take to a picnic. My favorite part is adding your favorite sides to make this meal exactly what you are craving that week. I personally love adding apple and peanut butter to my meal prep container.


Both versions of this tuna salad are good, but the mayo and greek yogurt give the tuna salad different flavors.

I really liked the Greek yogurt version. It gave the tuna salad a lighter feel, it had a brighter and fresher taste. Also, it had a milder taste, so I didn’t get tired of the taste after a few bites.

Adrian liked the mayo version the best. He thought the mayo was more flavorful and filling. The calorie difference isn’t much between mayo and Greek yogurt, so I think this really comes down to what kind of flavor you are looking for.

Tuna Salad in meal prep containers


There are so many different sides you can add to your tuna salad. Below are few suggestions.

  • Dippers: Crackers, bell peppers, cucumbers, sweet peppers, celery
  • Sweet: Apples, grapes, oranges, chocolate square, carrots
  • Savory: peanut butter, olives, boiled egg, nuts, pickles



I hope you love this Meal Prep Tuna Salad recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Tuna Salad in meal prep containers

Meal Prep Tuna Salad

  • Author: Megan
  • Total Time: 10 Minutes
  • Yield: 3 Servings 1x


Units Scale

Tuna Salad

  • 2 5oz. cans chunky light tuna
  • 1/4 cup diced celery
  • 2 green onions, sliced
  • 3 tablespoon mayonnaise OR 1/3 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly cracked black pepper
  • 4 bibb lettuce leaves
  • crackers


Other Sides

  • 2 Apple and 3 tablespoons of peanut butter
  • 3 cups grapes
  • 3/4 cup raw almonds
  • Olives
  • 1 bell pepper
  • 3 boiled eggs
  • Cucumbers


  1. Drain the cans of tuna. Mix the first 8 ingredients ( tuna through pepper) together in a medium bowl. Add more salt and pepper to taste.
  2. Place lettuce leaves into 3 meal prep containers. Divide tuna mixture into the meal prep containers.
  3. Add your sides. Store in the fridge up to 3-5 days.


  • To ensure the crackers stay crisp, I recommend storing them in a plastic bag at room temperature, not in the fridge with the tuna salad.
  • Put lemon juice on your apples to help slow down the browning after you cut it.
  • When you can, I suggest you using light tuna. It has almost a third less mercury than white tuna (Albacore and yellowfin).

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