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Tuna & Egg Protein Lunch Boxes - Simple, Satisfying Meal Prep

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (5 oz each) tuna in water, drained
  • 6 large eggs (for hard-boiling)
  • 1 small English cucumber, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, sliced
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup olives (Kalamata or green), pitted
  • 1/3 cup dill pickles, sliced or whole mini pickles
  • 1 avocado, sliced (add day-of for best quality)
  • 2 tablespoons capers (optional, for briny punch)
  • 2–3 cups leafy greens (baby spinach, arugula, or mixed greens)
  • Crackers or whole-grain pita, for serving (optional)
  • For the tuna mix: 2–3 tablespoons plain Greek yogurt or mayo, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon olive oil, salt, pepper, and a pinch of garlic powder
  • Fresh herbs (dill, parsley, or chives), chopped
  • Lemon wedges, for finishing
  • Containers with compartments or 3–4 medium airtight boxes

Method
 

  1. Hard-boil the eggs: Place eggs in a pot, cover with water by an inch, bring to a gentle boil, then cover and turn off heat. Let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel and halve.
  2. Mix the tuna: In a bowl, combine drained tuna, Greek yogurt or mayo, Dijon, lemon juice, olive oil, salt, pepper, garlic powder, and chopped herbs. Stir until just combined; leave some texture.
  3. Prep the veggies: Slice cucumber, tomatoes, bell pepper, and red onion. Pit olives if needed. Pat any wet veggies dry with a paper towel to avoid sogginess.
  4. Layer the greens: Add a handful of greens to each container. Keep wet items separate from the greens to help them stay crisp.
  5. Portion the protein: Spoon the tuna into one section of each container and nestle in two egg halves (or a whole egg sliced) per box.
  6. Add the extras: Divide cucumbers, tomatoes, peppers, olives, pickles, and capers among the boxes. Add lemon wedges on the side.
  7. Pack sides: If using crackers or pita, store them separately to keep them crunchy.
  8. Add avocado day-of: Slice and add right before eating, or drizzle with lemon and wrap tightly if packing in advance.
  9. Taste and adjust: Before sealing, add a pinch of salt, pepper, or a drizzle of olive oil if needed.
  10. Seal and chill: Close containers and refrigerate.