Tuna Egg Salad Bento Box

Tuna Egg Salad Bento Box
  • Tuna-Egg Salad:
  • 1 (5 ounce) can water-packed tuna, drained and flaked
  • 1/2 cup canola mayonnaise
  • 1 hard-boiled egg, chopped
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons chopped hamburger dill pickle chips
  • 1/4 teaspoon salt
  • 2 tomatoes
  • Fruit Kebabs:
  • 1 banana, sliced
  • 2 tablespoons lemon juice
  • toothpicks
  • 1 (4 ounce) can pineapple chunks, drained
  • 6 strawberries
  • Vegetable Cut-Outs:
  • 2 carrots, divided
  • 2 cucumbers, divided
  • black olives
  • 1 hot hard-boiled egg, peeled


  1. Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
  2. Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.
  3. Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.
  4. Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips.
  5. Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter.
  6. Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel.
  7. Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

05/08/2018
Tuna Egg Salad Bento Box, recipe PT15M PT1H 5 455 calories

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