Ingredients
1
1 servings
- •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.
Nutritional Facts
Per 1 servings
- Calories: 1165
- Carbohydrate: 114g
- Fat: 60g
- Fiber: 18g
- Protein: 56g
- Sugar: 65g
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