The Tuna Salad Lunch Box
By Beth Moncel · Budget BytesPublic
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This Tuna Salad Lunch Box is an easy make-ahead lunch idea with plenty of vegetables and protein to keep you full.
- Prep
- 20 min
- Total
- 20 min
- Servings
- 4
Recipe source
This recipe was taken from The Tuna Salad Lunch Box · by Beth Moncel. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 4 people
- 212oz. cans chunk light tuna in water
- 1 cupdiced celery
- 0.25 cupchopped walnuts
- 2green onions, sliced
- 0.5 cupmayonnaise
- 1 tbsplemon juice
- 0.25 tspsalt
- 0.25 tspfreshly cracked black pepper
- 4ribs celery
- 12mini sweet peppers
- 20crackers
Steps
- 1
Drain the tuna well. Finely dice the celery and slice the green onion. Combine the tuna, celery, green onion, walnuts, mayonnaise, lemon juice, salt, and pepper in a bowl. Stir until everything is evenly combined.
- 2
Slice the remaining celery into sticks. Cut each mini sweet pepper in half and scoop out the seeds.
- 3
Divide the tuna salad between four containers (about 1 cup each). Add celery sticks, mini sweet peppers, and crackers to each box with the tuna salad. For extra protection, either wrap the crackers in a sandwich baggie or pack them separately. Refrigerate the lunch boxes up to four days.
Per portion
- Calories
- ~122.3 kcal
- Protein
- ~5.6 g
- Fat
- ~6 g
- Carbs
- ~29.5 g
- Fiber
- ~4.6 g
- Sodium
- ~154.9 mg
One ingredient still needs a USDA food link. diced celery, mayonnaise, freshly cracked black pepper, ribs celery, crackers are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.
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- Milk
- Fish
- Tree nuts
Partial · 10/11 ingredients linked
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