Lemony Lunchbox Tuna Salad {GF}

Lemony Lunchbox Tuna Salad {GF}

Tired of packing the same old lunch? I pack a lunch every day. It always seems to be difficult to come up with new, easy ideas. Here is a quick, healthy pasta salad. The recipe makes a good-sized batch that you can pack up in your lunchbox for the week! The dressing is light with a bright, lemony flavor alongside the sweetness of the peas and crunch of celery. Pack up a container of this with some carrot sticks and fresh fruit and you are ready for the week with a new, non-boring lunch. 

Zest your lemon and then cut in half to juice.


Add all of the dressing ingredients to the bowl. A shortcut I like to use is freeze dried parsley. It is in the produce section of the grocery store. It tastes great and then you don’t waste a bunch if you don’t need it for other recipes throughout the week. image

Start chopping and adding in the veggies. image

Once you have added the tuna and all the veggies, stir to coat everything in the dressing. image

Cook your noodles. The rinse in cold water and let drain. I used gluten free fusilli from Target. image

Stir the noodles into the bowl and you are ready to eat or pack it up for lunch. image

When I make my portion for lunch I like to cube up a little bit of sharp cheddar and mix it in. image

Enjoy!! Jess

Lemony Lunchbox Tuna Salad {GF}
  • zest and juice of 1 lemon
  • 1 tbsp parsley
  • 1 cup plain nonfat Greek yogurt
  • ¼ cup dijon mustard
  • salt and black pepper to taste
  • 12 oz can of albacore tuna, drained and well flaked
  • 3-4 stalks of celery, chopped
  • 3 tbsp finely chopped onion
  • 12 oz gluten free pasta
  • 1 cup frozen sweet peas
  • 1 cup quartered cherry or grape tomatoes
  • optional: sharp cheddar cut into tiny cubes
  1. Cook pasta using package directions for the brand you buy. When the pasta is done, drain and rinse with cold water. Let drain and set aside.
  2. In a large bowl, add yogurt, dijon mustard, lemon juice, lemon zest, salt, pepper, and parsley. Mix well to combine.
  3. Chop celery, finely chop onions, and quarter tomatoes. Add them to the bowl of dressing.
  4. Measure out 1 cup of frozen peas and add to the bowl.
  5. Drain tuna well and use a fork to flake.
  6. Add to the bowl and mix everything together.
  7. Add the pasta and combine with the dressing and veggies.
  8. Optional: cube up sharp cheddar and mix in.


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