A funny bento box with strawberry banana pineapple kebabs, tuna egg salad in a tomato with cucumber, carrot flower cut-outs, more. To complete the bento box, including a heart-shaped hard boiled egg and black olives.
| Prep Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 1 |
| Yield: | 1 bento box |
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
Instructions
- 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.
Nutrition Facts
| Calories | 1165 kcal |
| Carbohydrate | 114 g |
| Cholesterol | 504 mg |
| Dietary Fiber | 18 g |
| Protein | 56 g |
| Saturated Fat | 11 g |
| Sodium | 2471 mg |
| Sugars | 65 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up eating egg in tuna salad, and I thought it was a great idea to put it in a tomato. However, I didn’t have one, so I spread the salad on cucumber slices instead. It worked great, but I’d like to try the tomato sometime. I cut back to only 1/4 c mayo, and it was still very creamy. Also, I just sprinkled on some salt and added black pepper too. The salad made a big serving, so I didn’t see the need to add another egg to the Bento. I finished the box off with carrots, blueberries and grapes. Thanks for the recipe and the ideas.
My daughter loved this lunch. I didn’t have a heart-shaped form for eggs and just added whatever fruit I had on hand. Thank you for the recipe.
The tuna egg salad is a simple recipe I grew up eating. If you are making the bento box for the next day, I would suggest you store the tuna egg salad separately and place the salad in the tomato the day you are going to eat it. Enjoy!