Ingredients
2 (5-ounce) cans of tuna fish packed in water, liquid drained (8 ounces drained)
2 tablespoons olive oil mayo
2 tablespoons Greek yogurt, 2% or whole fat (optional – you can omit and use 4 TB mayo)
1 tablespoon dijon mustard
1 shallot bulb, finely diced
1 rib of celery, finely diced
1/2 dill pickle, finely diced into relish (optional)
1/2 lemon’s worth of lemon juice (about 2 tablespoons)
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
6 large romaine or butter lettuce leaves, washed
2 cups of grapes & 2 carrots (pictured), or cucumbers, berries, peppers, any raw veggies you prefer
Instructions
- In a medium bowl, add tuna and flake apart with a fork. Add remaining tuna salad ingredients and mix until well combined. Serve immediately with large lettuce leaves or move on to step 2 to portion into meal prep containers.
- Peel and cut carrots into short 2-3 inch sticks. Add carrots and grapes to meal prep containers. Add 2 large lettuce leaves to each meal prep container and then add about 2/3 cup tuna salad on top of the lettuce. Store in the fridge for up to 4 days.
Recipe courtesy of projectmealplan.com!
