Tuna Salad Salad (Meal Prep)

My mom's lupus + grandpa's favorite

So, my mom has lupus, and this was one of her go-to meals during flare-ups. She made it for me when I was a kid, and I thought it was the best salad ever. It’s just a simple tuna salad mixed with a salad mix, but it’s simple and delicious. I also make a homemade honey mustard dressing to go with it—my grandpa’s recipe, which I still use to this day. Let’s make it!

Notes

• Dressing: Use any dressing you like! My favorites for this are honey mustard or a vinaigrette.

• Mayo: Your mayo makes or breaks the dressing. I use Kewpie mayo because it’s the best.

• Tuna Variations: You can dress up your tuna salad with a boiled egg, fresh herbs, or even some relish.

• Soak red onions: Soaking red onions will remove the pungent smell and make the flavor more milder

The Recipe

Ingredients

Tuna Salad

• 2 (6 oz) cans of tuna

• 1 celery stalk, diced

• ¼ red onion, diced (soak in water first)

• ⅓ cup Kewpie mayo

• 1 Tbsp Dijon mustard

• Salt and pepper, to taste

Salad Base

• 5 oz spring mix

• 2 avocados, sliced

• Juice of 1 lime

Honey Mustard Dressing

• 1 cup yellow mustard

• ¼ cup whole-grain mustard

• ¼ cup Kewpie mayo

• ½ cup honey

Directions

Tuna Salad

1. Break up the tuna with a fork in a medium bowl.

2. Toss in the celery and red onion.

3. Add the mayo, mustard, salt, and pepper. Mix until combined.

   

Honey Mustard Dressing

1. Mix the mustards, mayo, and honey in a bowl.

2. Add some ground pepper and ½ tsp salt.

3. Let it sit in the fridge for an hour to thicken—or use it fresh

   

Assembly

1. Divide the spring mix into four meal prep containers.

2. Top each with sliced avocado, a squeeze of lime juice, and a sprinkle of everything seasoning.

3. Scoop the tuna salad into the containers.

4. Portion the honey mustard dressing into separate containers.

   

Store in the fridge for up to 3–4 days. And that’s it—enjoy!