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Tuna Salad in meal prep containers

Meal Prep Tuna Salad

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


Units Scale

Tuna Salad

  • 2 5-oz. 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).
  • Author: Megan