Meal Prep Tuna Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A simple tuna salad made with canned tuna, mayo, mustard, and crunchy vegetables, served in avocado halves. Perfect for meal prep and stays fresh for days.
Ingredients
- 2 wild tuna
- mayo
- 1 tbsp dijon or spicy mustard
- 4 onion chopped
- 1/4 cup carrot chopped
- 1/4 cup celery chopped
- 1/2 tsp black pepper
- Dill
- 3 ripe avocados
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 77.5 mg
- Iron: 1.41 mg
- Magnesium: 68.4 mg
- Phosphorus: 147 mg
- Potassium: 1103 mg
- Zinc: 1.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 wild tuna
- mayo
- 1 tbsp dijon or spicy mustard
- 1/2 tsp black pepper
- Dill
- 3 ripe avocados
Prepare
- Chop 4 onion
- Chop 1/4 cup carrot
- Chop 1/4 cup celery
Let's Cook
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Step 1.
Open the can of tuna and gently press the lid against the tuna to drain excess liquid, or use a strainer. Transfer the drained tuna to a medium bowl or a resealable container.
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Step 2.
Add mayonnaise and black pepper to the tuna. Use a fork to mash and mix the tuna with the mayo and pepper until well combined and slightly creamy.
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Step 3.
Fold in the diced celery, carrots, and onions, stirring gently with the fork until evenly distributed throughout the tuna mixture.
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Step 4.
Cut the avocados in half lengthwise around the pit. Twist the halves apart and remove the pit with a spoon. Optionally, scoop out a small amount of avocado flesh to create a shallow well, and chop the scooped avocado to mix into the tuna salad.
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Step 5.
Spoon the desired amount of tuna salad into each avocado half. Serve immediately. Store any leftover tuna salad in the refrigerator in a sealed container for up to 3–4 days.