Tuna Egg Salad Bento Box recipe
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Ingredients
- 1 (5 ounce) can water-packed tuna, drained and flaked ½ cup canola mayonnaise 1 hard-boiled egg, chopped 2 tablespoons finely chopped sweet onion 2 tablespoons chopped hamburger dill pickle chips ¼ teaspoon salt 2 tomatoes 1 banana, sliced 2 tablespoons lemon juice toothpicks 1 (4 ounce) can pineapple chunks, drained 6 strawberries 2 carrots, divided 2 cucumbers, divided black olives 1 hot hard-boiled egg, peeled
Nutrition Info
- 1164.9 caloriescarbohydrate: 114.1 gcholesterol: 503.8 mgfat: 60.3 gfiber: 17.9 gprotein: 56.4 gsaturatedFat: 11.2 gservingSize: -sodium: 2470.7 mgsugar: 65.4 gtransFat: : -unsaturatedFat: : -
Directions Tuna Egg Salad Bento Box
Directions
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Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.
Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.
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.
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.
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.
Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.