Lemon-Dill Tuna Salad Protein Boxes

A bright, mayo-free tuna salad with Greek yogurt, Dijon, dill and lots of crunchy celery, packed with jammy eggs, crisp vegetables and toasted pita chips. A grown-up lunchbox that actually keeps you full.

Ingredients

• 6 (5 oz) cans albacore tuna, well drained
• 1 cup plain Greek yogurt
• 3 celery ribs, finely diced
• 1 lemon, zested and juiced
• 4 eggs
• 1 English cucumber, sliced
• 1 pint grape tomatoes
• 4 pitas, cut in wedges

From your pantry: 1½ tbsp Dijon mustard, 2 tsp dried dill, 1 tbsp red wine vinegar, ½ tsp smoked paprika, 1 tsp garlic powder, cooking spray, salt, pepper.

Instructions

1. Heat the oven to 400°F. Spread the pita wedges on a sheet pan, mist with cooking spray, sprinkle with salt and bake until golden and crisp, 8 to 10 minutes.
2. Lower the eggs into simmering water and cook for 9 minutes, then chill them in ice water, peel and halve.
3. In a bowl, whisk the yogurt, Dijon, vinegar, lemon zest and juice, garlic powder, smoked paprika, ½ tsp salt and plenty of pepper.
4. Flake in the tuna and fold in the celery and dill until evenly coated. Taste and add more lemon or salt.
5. Divide the tuna salad, eggs, cucumber, tomatoes and pita chips among four containers, keeping the chips in a separate pocket or bag.

Tip: Squeeze the drained tuna in a fine sieve with the back of a spoon; the drier it is, the creamier the salad stays by day three.

Nutrition per serving

Good for

Adapted from iFoodReal.

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