Tuna Egg Salad Bento Box Recipe

Name: Tuna Egg Salad Bento Box
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tuna-Egg Salad:; 1 (5 ounce) can water-packed tuna, drained and flaked; 1/2 cup canola mayonnaise; 1 hard-boiled egg, chopped; 2 tablespoons finely chopped sweet onion; 2 tablespoons chopped hamburger dill pickle chips; 1/4 teaspoon salt; 2 tomatoes; Fruit Kebabs:; 1 banana, sliced; 2 tablespoons lemon juice; toothpicks; 1 (4 ounce) can pineapple chunks, drained; 6 strawberries; Vegetable Cut-Outs:; 2 carrots, divided; 2 cucumbers, divided; black olives; 1 hot hard-boiled egg, peeled

Servings: persons

Tuna-Egg Salad:
1 (5 ounce) can water-packed tuna, drained and flaked
1/2 cup canola mayonnaise
1 hard-boiled egg, chopped
2 tablespoons finely chopped sweet onion
2 tablespoons chopped hamburger dill pickle chips
1/4 teaspoon salt
2 tomatoes
Fruit Kebabs:
1 banana, sliced
2 tablespoons lemon juice
toothpicks
1 (4 ounce) can pineapple chunks, drained
6 strawberries
Vegetable Cut-Outs:
2 carrots, divided
2 cucumbers, divided
black olives
1 hot hard-boiled egg, peeled

1
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
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.
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.
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.
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.
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.
7
Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Tuna-Egg Salad:, 1 (5 ounce) can water-packed tuna, drained and flaked, 1/2 cup canola mayonnaise, 1 hard-boiled egg, chopped, and more.

Yes, Tuna Egg Salad Bento Box falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna Egg Salad Bento Box

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions