This is the easiest meal prep lunch I've ever made, and these flavors never seem to get old!
Prep Time20 minutesmins
Total Time20 minutesmins
Author : Kari Peters
Cuisine: American
Servings: 4servings
Calories: 395kcal
Ingredients
2cans5 ounces each, water packed tuna fish
1/2cupavocado oil mayonnaise
2tbspDijon mustard
1/2cupgreen onionsthinly sliced
1cupfinely diced celery2-3 stalks
1/2cupfruit juice sweetened dried cranberriesroughly chopped
1/2tspsea salt
1/4tspground black pepper
To assemble:
8cupsbaby spinach8 ounces
1lemoncut into 4 wedges
Optional:
2apples1/2 apple per serving
Instructions
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.
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Notes
You can also use Greek yogurt in this recipe in place of the mayonnaise. Or try a 50/50 mix of Greek yogurt and mayonnaise which is really tasty.