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.
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.
MAYO VS GREEK YOGURT
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.
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
MEAL PREP TUNA SALAD VIDEO:
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If you're looking for other meal prep options, check out my Buffalo Chicken Salad Wrap, Meal Prep Turk Greek Meatballs. and Tex Mex Turkey Scramble!
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!
- 2 5- oz. cans chunky light tuna
- ¼ cup diced celery
- 2 green onions sliced
- 3 tablespoon mayonnaise OR ⅓ cup Greek yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
- 4 bibb lettuce leaves
- 2 Apple and 3 tablespoons of peanut butter
- 3 cups grapes
- ¾ cup raw almonds
- 1 bell pepper
- 3 boiled eggs
- 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.
- Place lettuce leaves into 3 meal prep containers. Divide tuna mixture into the meal prep containers.
- 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).
Did you make this recipe? Let me know!