For the tuna salad:

• 2 (5-ounce) cans of tuna fish packed in water, liquid drained (8 ounces drained)
• 2 tablespoons olive oil mayo
• 2 tablespoons Greek yogurt, 2% or whole fat (optional – you can omit and use 4 TB mayo)
• 1 tablespoon dijon mustard
• 1 shallot bulb, finely diced
• 1 rib of celery, finely diced
• 1/2 dill pickle, finely diced into relish (optional)
• 1/2 lemon’s worth of lemon juice (about 2 tablespoons)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt

For the meal prep:

• 6 large romaine or butter lettuce leaves, washed
• about 2 cups of grapes &  2 carrots (pictured), or cucumbers, berries, peppers, any raw veggies you prefer