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Tuna Salad Meal Prep Boxes - Easy, Fresh, and Ready for the Week

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned tuna (in water), 4 cans (5 oz/142 g each), drained
  • Greek yogurt (plain, 2% or whole), 1/2 cup
  • Mayonnaise, 2–3 tablespoons (optional for creaminess)
  • Dijon mustard, 1 tablespoon
  • Lemon, 1 large (zest and juice)
  • Celery, 3 stalks, finely diced
  • Red onion, 1/4 small, finely minced
  • Fresh herbs (dill, parsley, or chives), 2–3 tablespoons, chopped
  • Capers or dill pickles, 1–2 tablespoons, chopped (optional)
  • Chickpeas, 1 can (15 oz/425 g), drained and rinsed
  • Cucumber, 1 large, chopped
  • Cherry tomatoes, 2 cups, halved
  • Carrots, 2 medium, cut into sticks or coins
  • Mixed greens or baby spinach, 5–6 cups
  • Whole-grain crackers or pita wedges (for serving), optional
  • Olive oil, 2 tablespoons
  • Red wine vinegar or extra lemon juice, 1 tablespoon
  • Salt and black pepper, to taste
  • Red pepper flakes (optional)

Method
 

  1. Make the dressing base: In a large bowl, whisk Greek yogurt, mayonnaise (if using), Dijon, lemon zest, and 1–2 tablespoons lemon juice. Season with a pinch of salt and pepper. Aim for a creamy, tangy base.
  2. Build the tuna salad: Add drained tuna, celery, red onion, and herbs to the bowl. Stir gently to combine without shredding the tuna completely. Fold in capers or pickles if you like a briny pop.
  3. Taste and adjust: Add more lemon juice, salt, or pepper as needed. If it feels too thick, a splash of olive oil or a teaspoon of water loosens it up.
  4. Prep the sides: In a separate bowl, toss chickpeas, cucumber, and cherry tomatoes with olive oil, red wine vinegar (or extra lemon), a pinch of salt, pepper, and red pepper flakes if you like heat.
  5. Get your containers ready: Use 4–5 meal prep boxes with compartments if you have them. If not, layer smartly to keep wet items away from dry.
  6. Assemble the greens: Add a handful of mixed greens or spinach to one section of each box. Keep them dry for best shelf life.
  7. Portion the tuna salad: Spoon a generous scoop of tuna salad into each box, about 3/4 to 1 cup per serving depending on your needs.
  8. Add the crunchy sides: Divide the chickpea-cucumber-tomato mix among the boxes. Tuck in carrot sticks on the side. Keep crackers or pita in a separate small bag to maintain crunch.
  9. Final touches: If you want extra brightness, pack lemon wedges or a tiny container of vinaigrette for the greens. Seal the boxes and label with the date.
  10. Chill: Refrigerate and enjoy within the storage window below for best quality.