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