The core recipe is:
1 2-to-3 oz. package of tuna
about 1/2 c. of diced onion (but you can eyeball* it)
1 T. of lemon juice or rice vinegar
2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it’s packed in water)
1/4 c. chopped parsley – again; just eyeball* it
1/2 to 1 whole avocado
1/2 t. kosher salt (or 1/4 t. regular salt)
1/4 t. fresh ground black pepper – or more to taste
*”Eyeball it” = just throw in an amount that looks to you like it would fill a measuring cup of that particular measurement. If you’re not comfortable doing that straight away, measure it out and pay attention to what that looks like, and remember it for next time. This saves you the few seconds of getting out a measuring cup. (And saves some space in the dishwasher.)
This is where my meal prep comes in handy. I always keep a container of already-diced yellow onion in the fridge, and a container of already-chopped parsley in the freezer. I squeeze fresh lemons every few days and keep a bottle of that in the fridge. If you’re cool with the pre-squeezed stuff that comes in a bottle, I won’t judge! I also keep tuna packets in the fridge, so the tuna is already cold when I add it to the other salad stuff. When I buy a bunch of parsley, I chop it all and put it in a baggie in the fridge. It stays a nice green and is super easy to grab what you need and toss it into any dish.
Avocado is something that’s best cut up at the last minute, but thanks to the acid in the dressing, the avocado won’t turn too brown if you need to hold this for a few hours.
Then add the other veggies of your choice, and stir it all together gently. It’s best if you can let it chill for a couple hours or so, but I rarely think ahead that far! Whenever you’re ready to eat it, taste it first and adjust the seasoning if necessary. Add more salt if it’s just overall bland; more lemon/vinegar and/or pepper if it needs more zing!
Recipe courtesy http://ohthatstasty.com/recipes/meal-prep-easy-lunches-tuna/