Tuna Salad Meal Prep
Hearty, healthy and light snack boxes for the entire week! With homemade Greek yogurt tuna salad, egg, almonds, cucumber and apple!
Ingredients
- 2 5-ounce cans tuna in water, drained and flaked
- ½ cup nonfat Greek yogurt
- ¼ cup diced celery
- ¼ cup diced red onion
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish, optional
- 1 teaspoon freshly squeezed lemon juice, or more, to taste
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- 4 Bibb lettuce leaves
- ½ cup raw almonds
- 1 cucumber, sliced
- 1 Braeburn apple, sliced
Instructions
- In a medium bowl, combine tuna, Greek yogurt, celery, onion, Dijon, relish, lemon juice and garlic powder; season with salt and pepper, to taste.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
- Place lettuce leaves into meal prep containers. Top with tuna mixture, eggs, almonds, cucumber and apple.