This Healthy Tuna Salad Meal Prep is one of my favorite lunches to make for the workweek. It’s easy to make and I never get tired of it!
I’d like you to meet my new favorite lunch! This meal prepped lunch is so easy to make and incredibly tasty. In case I’ve lost you with the word ‘tuna’ you can definitely make this with chicken instead. In fact I’ve made this recipe twice with chicken, and it’s been a big hit as well.
It keeps incredibly well in the fridge for 4 days. And it’s a rare combination of flavors I don’t get tired of, even after 4 days of it. So if you’re like me, and lunches are a struggle sometimes, I know you’re going to love this one.
So what makes this tuna salad ‘healthy’:
- First up it’s made with avocado mayo which is a great source of healthier fats. If mayo isn’t your thing, you can try this out with good quality Greek yogurt which is a great source of protein as well.
- Next it’s eaten over a pile of greens, and we all keep hearing about how we need to ‘get our greens in’.
- Then if you choose to add the chopped apple, you’re getting in 4 additional grams of fiber into your lunch as well!
How to make this Healthy Tuna Salad Meal Prep:
This recipe is made just like a classic chicken salad with diced celery, green onions, dried cranberries and mayo. (For tips and substitutions, definitely check those out below!) Since it’s so simple, you can stir it together in just 10 minutes. From there it’s just a matter of portioning it out with some greens, and you’re ready for the workweek.
You can use whatever greens you’d like. But to keep it simple I go with either pre washed mixed greens, spinach, or arugula depending on what’s available. Then I add a lemon wedge to each container to squeeze over the top right before eating. The lemon juice combines with the mayo and creates a creamy dressing over your pile of greens – simply delish!
More lunch recipe inspiration:
- 5 Ways to Make Simple Healthy Lunches
- Anti-Inflammatory Turmeric Chicken Soup
- Meal Prep Turkey Taco Salad
- Mason Salad Jars 101
- Meal Prep Instant Pot Korean Beef Bowls
Substitutions and tips:
- I get a lot of questions about containers, and I found the ones you see today at TJ Maxx. I look whenever I go in, and slowly over time, I’ve built up my container collection for a fraction of the regular price.
- As mentioned, if you don’t like tuna fish, try using chicken instead. You can use canned chicken, leftover rotisserie chicken, shredded chicken, or grilled chopped chicken. I have made chicken salads with all of the above and they’re all good, but I’m partial to grilled myself.
- Also as mentioned, if you don’t do mayo, try subbing in 50/50 or all of the mayo for a good quality Greek yogurt.
- For the cranberries, look for fruit juice sweetened cranberries at your local health food store to avoid added sugars.
- And again, pre-washed greens will make this so fast to put together!
- Finally for good quality tuna, try looking for Wild Planet which is a sustainable seafood company. I always stock up whenever they’re on sale to have plenty around.
- Also if you don’t have an apple around, it’s fine without it. Or you can also dice up an orange to put over the top for a cranberry/orange combo.
And finally, I hope you enjoy my new favorite lunch as much as I have! If you do make this, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This is the easiest meal prep lunch I’ve ever made, and these flavors never seem to get old!
2 cans, 5 ounces each, water packed tuna fish
1/2 cup avocado oil mayonnaise
2 Tablespoons Dijon mustard
1/2 cup thinly sliced green onions
1 cup finely diced celery, 2-3 stalks
1/2 cup fruit juice sweetened cranberries, roughly chopped
1/2 Teaspoon sea salt
1/4 Teaspoon ground black pepper
8 cups baby spinach, 8 ounces
1 lemon, cut into 4 wedges
1 small apple chopped up per serving, or 1/2 large apple
Drain the tuna fish and place it in a medium sized mixing bowl. Add the mayonnaise, mustard, green onions, celery, cranberries, sea salt, and black pepper. Mix to combine, then set aside.
In 4 containers evenly portion out the spinach. Then portion out the tuna salad evenly, about 3/4 cup per container. Keep the tuna salad from touching the greens so they don’t get soggy. Finally add 1 lemon wedge per container, then seal and refrigerate for up to 4 days.
Add the chopped apple when you’re ready to eat the tuna salad to prevent the apple from being too brown.
- Category: Meal Prep
- Method: Mixing
- Cuisine: American
Keywords: Meal Prep Tuna Salad, Paleo Tuna Salad Lunch, Paleo Tuna Salad