I am very excited to share this meal prep, more for the prep than the recipe. While not the most environmentally sound, I love prepping in a way that requires me to wash no dishes when I’m done. With this prep, I used a combination of plastic baggies and plastic dressing containers. My dressing containers were actually jello shot containers with lids. These things are my favorite because dressing is so oily and hard to clean off tupperware.
On top of the ease, eating ahi tuna at lunch just feels LUXURIOUS! And is a lot less expensive than you would think. I got my tuna steaks at Trader Joes for $6 total. Combining all my ingredients, this was less than $8 a salad (vs up to $20 if you eat out!!).
Makes 4 salads in the time it takes to watch one episode of Grey’s Anatomy (okay perhaps slightly more for things to cool fully… but mostly).
- 2 ahi tuna steaks (I used these)
- 1 cup baby tomatoes, cut in halves
- 2 red potatoes, cut in small chunks
- 1/2 cup kalamata olives, cut in halves
- 1/2 cup cooked quinoa
- 4 cups spring mix lettuce
- Olive oil, balsamic vinegar, soy sauce, dijon mustard, salt & pepper
Cook quinoa: use the instructions on your package (I use a rice cooker). I do this first so it can do it’s thing while I do the rest, #efficient. Let your quinoa cool fully. Put it in a plastic baggie.
Cook potatoes: toss your potatoes in olive oil, salt & pepper, and any herbs of your choice. Cook at 400 degrees for 25 minutes (or until fully cooked and a little golden). Let your potatoes cool fully. Put them in a plastic baggie.
Cook your tuna: coat your tuna in some soy sauce, then season (I used Trader Joes Everyday Seasoning), be sure to press the seasoning down into the tuna and do both sides. Heat a little olive oil in a pan at medium high until it’s sizzling. Sear each side of your tuna for 1.5 minutes. Immediately remove from heat…these overcook fast! Cut into strips, then let them fully cool. Put them in a plastic baggie.
While these are cooking (I’d suggest doing this during the potatoes because the tuna is fast!), prep all your cold veggies (tomatoes, lettuce, olives). Bag your ingredients separately, one ingredient per bag. The only item I used multiple bags for was my lettuce.
Make your dressing: I do this right in the plastic containers. Combine 2 to 1 olive oil to balsamic vinegar. Add a spoon of dijon mustard. Shake before using.
Combine at work: my office has paper plates, so I combine together on a plate. BONUS: combine in a larger plastic bag (or tupperware if you are okay with washing one thing), shake, then eat off a plate!