What’s for Lunch? Amy’s Tuna Salad- Uniquely Healthy!

The only meal prep I do on Sundays is make this delicious, fresh, and healthy take on tuna salad. Drew and I love it and crave it every single day. In this recipe, I make A LOT because it lasts us about a week and a half. However, you can halve the recipe or you can freeze some of it (but leave the celery out until it is thawed and ready to be kept in the fridge to keep the crispness of the celery).  Here’s how to make it:

-48 ounces canned tuna, drained well
-2.5 cups chopped celery
-7 boiled eggs, chopped
-3/4 cup sweet relish
-1.75-2 cups mayo
-1 bunch kale, chopped
-2 teaspoons dried dill
-2 tablespoons lemon juice
-1 teaspoon salt
-1 teaspoon pepper

Just mix it up, taste and adjust if necessary, and enjoy!

Healthy Tuna Salad

Course Main Course
Cuisine American


  • 48 oz canned tuna, well-drained
  • 2.5 cups chopped celery
  • 7 boiled eggs, chopped
  • 3/4 cup sweet relish
  • 1.75-2 cups mayo
  • 1 bunch kale, chopped
  • 2 tsp dried dill
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper


  • This one is easy- just mix all the ingredients and refrigerate to enjoy!
Keyword tuna, healthy, kale, recipe, lunch, amy westerman,

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