Egg and Tuna Salad Packed Bento

Ingredients 0/19

Step 1

Whisk the tuna, mayonnaise, chopped hard-boiled egg, onion, pickle chips, and a pinch of salt in a bowl until everything is well combined. Take your tomatoes and make a few slits from the top down to create wedges—then stuff them generously with the tuna salad.

Step 2

Dip banana slices in lemon juice to keep them from browning. Thread a banana slice, pineapple chunk, and strawberry onto toothpicks to make little fruit kebabs. Keep going until all the fruit is used up.

Step 3

For a fun veggie touch, slice one carrot and one cucumber into about 3/4-inch thick circles. Carefully carve the carrot slices into tulip shapes and trim the cucumber slices into leaf shapes. Thread a cucumber leaf onto a toothpick, then top it with a carrot tulip. Repeat with the rest.

Step 4

Slice the remaining carrot and cucumber into thinner 1/2-inch rounds, and use a mini flower-shaped cutter to make cute little veggie flowers.

Step 5

For the egg, place a warm hard-boiled egg into a heart-shaped mold, press it closed gently but firmly, and then pop it into a bowl of cold water for about 10 minutes to set the shape. Once cooled, take the egg out and pat it dry.

Step 6

Finally, arrange the tuna-stuffed tomatoes, fruit kebabs, veggie tulips, flower cut-outs, and heart-shaped eggs nicely in your bento box for a colorful and tasty meal.