The Tuna Salad Lunch Box Food

LEMONY TUNA & ASPARAGUS SALAD BOX

Steps:

• Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
• Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.

TUNA PASTA SALAD (FOR THE LUNCH BOX)

Steps:

• Drain four-bean mix, rinse and drain.
• Drain and flake tuna.
• Quarter cherry tomatoes.
• Finely chop gherkins.
• Cook pasta in a large pot of boiling salted water as per manufacturer's instructions until al dente. Drain well.
• Place pasta, beans, tuna, cherry tomatoes and gherkins in a large bowl.
• Whisk mayonnaise, white vinegar and fresh parsley in a small bowl until combined. Season with salt and pepper.
• Add mayonnaise mixture to pasta, tossed until combined.
• Serve pasta salad with fresh fruit (a complete and healthy lunch for adult or child).

MEAL PREP: RICE

Steps:

• Put the rice in a medium pan with the onion, bouillon and oregano. Pour in 300ml water, then bring to the boil. Cover, turn down the heat and simmer for 25 mins until tender and the water has been absorbed. Meanwhile, mix the oil and vinegar.
• Divide the rice between two lunchboxes. Add the corn, spring onion, red pepper and tuna to one box, and the chickpeas, beetroot, feta and walnuts to the other. Spoon the dressing into both boxes, then add the rocket to the beetroot one, but don't toss through until just before eating, or better still, add on the morning that you are eating it. Will keep for two days in the fridge.