Tuna Salad Meal Prep Boxes - Fresh, Protein-Packed Lunches Made Easy

Prep Time 15

Total Time 15

Servings 4 servings

Canned tuna: 4 cans (5 oz each), drained well; use tuna in water for lighter calories or in olive oil for richer flavor
Greek yogurt: 1/2 cup (for creaminess with extra protein)
Mayonnaise: 3–4 tablespoons (adjust to taste)
Dijon mustard: 2 teaspoons
Lemon juice: 2 tablespoons, plus more to taste
Celery: 2 ribs, finely chopped
Red onion: 1/4 cup, finely chopped (or use green onion for a milder bite)
Fresh herbs: 2 tablespoons chopped dill or parsley
Pickles or capers: 2 tablespoons, chopped (optional for briny bite)
Salt and black pepper: to taste
Olive oil: 1 tablespoon (optional, boosts richness)
Veggie sides: cherry tomatoes, cucumber slices, carrot sticks, bell pepper strips
Carb options: whole-grain crackers, pita, or cooked quinoa/brown rice
Healthy fats: avocado slices or a small container of olives (optional)
Greens: baby spinach or mixed greens for layering (optional)
Lemon wedges: for serving (optional)

Drain the tuna well. Press gently with the lid to squeeze out excess liquid. Too much moisture will make the salad watery.
Make the dressing. In a large bowl, whisk Greek yogurt, mayo, Dijon, lemon juice, olive oil (if using), salt, and pepper. Taste and adjust lemon or salt as needed.
Add the mix-ins. Stir in celery, red onion, herbs, and pickles or capers. Fold in the tuna with a fork, breaking up big chunks while keeping some texture.
Prep the sides. Wash and chop your veggies. If you’re using grains, cook them ahead and let them cool completely.
Assemble the boxes. Divide the tuna salad into 4–5 meal prep containers. Add a handful of veggies, a portion of grains or crackers (pack dry items separately if needed), and optional avocado or olives.
Finish with freshness. Add lemon wedges or pack a small container of extra dressing if you like things zestier.
Chill. Seal and refrigerate. The flavors meld nicely after an hour, making them even better the next day.