Tuna Apple Bento Box Food

TUNA-APPLE BENTO BOX

Tuna-Apple Bento Box image

A fresh take on tuna salad, this lunchbox-ready version has crisp apples and fennel and is tossed in a light olive oil-lemon dressing. There's also a herb-infused mayonnaise for easy dipping so you can adjust the mayo-to-tuna ratio of every bite. Make the salad the night before and quickly pack a bento box with whole-wheat crackers and crunchy escarole leaves in the morning for an all-star desk lunch.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Sugar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 apple (such as Honeycrisp)
1/2 bulb fennel, thinly sliced
Jar of tuna in oil (such as Oritz White Tuna in Organic Extra-Virgin Olive Oil)
Mayonnaise
Finely chopped fresh basil leaves
Wheat crackers and escarole leaves, for serving

Steps:

Whisk together lemon juice, Dijon mustard, a pinch of sugar, and extra-virgin olive oil; season with kosher salt and freshly ground pepper. Cut the apple into matchsticks and toss with dressing. Add sliced fennel and a jar of tuna in oil; toss to combine. Pack in a bento box or other resealable container.
Stir together mayonnaise and finely chopped fresh basil leaves; season with salt and pepper. Pack in a small compartment of your bento box (or a separate resealable container). Eat tuna salad with basil-mayo, wheat crackers, and escarole leaves.

TUNA EGG SALAD BENTO BOX

Tuna Egg Salad Bento Box image

A whimsical bento box with tuna egg salad in a tomato with cucumber, carrot flower cut-outs, and strawberry banana pineapple kebabs. Add a heart-shaped hard boiled egg and black olives to round out the bento box.

Provided by Lela

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h

Yield 1

Number Of Ingredients 16

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

Steps:

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 1164.9 calories, Carbohydrate 114.1 g, Cholesterol 503.8 mg, Fat 60.3 g, Fiber 17.9 g, Protein 56.4 g, SaturatedFat 11.2 g, Sodium 2470.7 mg, Sugar 65.4 g

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