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.
Preparation Time
50 mins
Total Time
50 mins
Calories
1165 Calories
Recipe Instructions
Step 1
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.
Ingredients
¼ teaspoon salt
2 tablespoons lemon juice
black olives
1 banana, sliced
toothpicks
1 hard-boiled egg, chopped
2 tablespoons finely chopped sweet onion
6 strawberries
2 tomatoes
1 (5 ounce) can water-packed tuna, drained and flaked
