Tuna Salad Sandwich

Mealprep: Tuna Salad Sandwiches

Beyonc√© probably wouldn’t eat these sandwiches (especially not with a side of chips and french onion dip), but I had them 4 days in a row… They were really good.

This recipe is more of a guideline, because people like different flavors within their tuna salad. Personally, I’m a mustard addict, so my tuna salad ends up yellow. My best advice is to add your mustard, yogurt and seasoning slowly, so taste as you go!

I made 4 sandwiches from this batch.


  • 3 cans tuna (I use tuna in water)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup kalamata olives (cut in halves)
  • 2 spoonfuls plain greek yogurt (to taste)
  • 2 spoonfuls plain yellow mustard (to taste)
  • 2 spoonfuls pickle relish (optional)
  • salt/pepper
  • Thick bread (I used wheat sour dough)
  • Romaine lettuce


Drain your tuna, then combine everything to taste! Stir well. Keep in a tupperware. Serve with lettuce and toasted bread.



Ahi Tuna Salad

Mealprep: Ahi Tuna Salad

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!




Mealprep: Masala Turkey Bowls

Often when I’m thinking about mealprep, I like to start with a really good sauce. So, when I noticed Trader Joes had a Masala Simmer Sauce and I knew I had frozen ground turkey at home, I decided to go from there. I got the rest of my ingredients wandering around Trader Joes imagining what would go good with it. This ended up being one of my all-time favorites mealpreps. Not only was I not over eating it by day 3 (the below makes 3 servings), but I wished I had more. The Masala Sauce is excellent, I used the other half on tofu. I used my leftover beets and feta on salad.

I also thought it would be nice to show how I packed this up to bring to work (scroll right above). It required a little assembly at the office, but I like my ingredients to not get soggy, so I think it was fully worth it. I also keep a bowl in my desk, because it’s nice to not eat out of tupperware.



Spray a pan with coconut oil spray and put on medium-high heat. Brown your ground turkey, stirring until mostly browned. Add Masala Simmer Sauce and turn to low, stirring until turkey is fully cooked, stir. Put in tupperware.

Rinse and re-pray your pan with coconut oil spray, put on medium heat. Add your broccoli and kale slaw until mostly cooked through (3-4 mins). Stir in dressing from the package until warmed. Put in tupperware. (NOTE: I did not use the cherries and sunflower seeds that come in the package. The combination didn’t sound good with what I was eating. I used them as snacks another day.)

Cook your quinoa to package instructions (I used a rice cooker), put in tupperware.

In a small tupperware, combine Miso Paste and water, stirring until dissolved. Stir in Garlic Chili Sauce. Pack these along with your packages of Feta and Baby Beets in baggies. I use a regular plastic grocery bag to carry them in my purse/avoid spillage.

When you’re ready to eat, combine 1/3 of each of the ground turkey, broccoli and kale slaw, and quinoa. Pour 1/3 of your dressing over all ingredients. Microwave for 1-2 minutes (or until warmed depending on your microwave).

Meanwhile, chop up 1/3 of your beets (you could also do this ahead but I was lazy and plastic knives at work did the job just fine).

When your warm ingredients are done, add chopped beets and a generous chunk of feta (I am a cheese freak, so I used quite a bit). Enjoy!!