Meal Prep Tuna Salad

Let's Cook

1. 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.

2. 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.

3. Step 3.

   Fold in the diced celery, carrots, and onions, stirring gently with the fork until evenly distributed throughout the tuna mixture.

4. 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.

5. 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.