2 (5-ounce) cans tuna in water, drained and flaked
1/2 cup nonfat Greek yogurt
1/4 cup diced celery
1/4 cup diced red onion
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish, optional
1 teaspoon freshly squeezed lemon juice, or more, to taste
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 large eggs
4 Bibb lettuce leaves
1/2 cup raw almonds
1 cucumber, sliced
1 Braeburn apple, sliced
In a medium bowl, combine tuna, Greek yogurt, celery, onion, Dijon, relish, lemon juice and garlic powder; season with salt and pepper, to taste.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
Place lettuce leaves into meal prep containers. Top with tuna mixture, eggs, almonds, cucumber and apple.
Source : allrecipes.com