Tuna Salad Bento Lunch is a protein packed and well balanced meal that you can make in advance and store for 5 days to get you through the week!
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Bento boxes are those cute little multi-compartment containers that you fill up with yummy food to make an instant take-out meal right from your home. Typically when I am making up a bento box, I see it as a personal challenge to cram as much food into those little compartments as I possibly can. That’s just me though. For the purpose of this fresh, delicious Tuna Salad Bento Lunch, I stuck to normal portion sizes.
Tuna Salad Bento Lunch is weight watchers friendly, easy to prepare, and packed with protein and flavor to help you get through the day.
If you don’t have or don’t like bento boxes, just pack up individual servings and have them in the fridge ready to fix up a sack lunch in a matter of seconds. This meal is easily gluten-free by using a gluten-free mayonnaise and gluten-free crackers.
Things you’ll Need: Bento Boxes (#sponsored)
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**Weight Watchers Freestyle Points-6/serving. Weight Watchers points are based on using the exact ingredients and quantities that I used. These Tuna Salad Bento Lunch boxes are 2 freestyle points for the tuna, 2 for the veggies, and then the crackers and cheese of your choice (or omit crackers and cheese for a very low point meal).
Jump to RecipeServes 8 Prep Time: 12 Minutes Cook Time: 20 Minutes (for eggs)
Ingredients:
EGGS
- 8 Eggs
- ½ teaspoons Kosher Salt
- ½ teaspoons Dill
VEGGIES
- 1 pint of Cherry Tomatoes, halved
- 8 ounces Baby Carrots
- ¼ Cups of Olive Oil
- 1 teaspoon Basil
- 1 teaspoon Kosher Salt
- ¼ teaspoons Black Pepper
- ½ teaspoons Oregano
- ½ teaspoons Parsley
- 1 Tablespoon Lemon Juice (about ½ a lemon, squeezed)
TUNA
- 21 ounces Albacore Tuna (in water)
- ¾ Cups of Light Mayonnaise
- 1 Half-sour Pickle, minced
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
EXTRAS
- Fruit, Crackers and Cheese of your choosing, optional
Instructions:
EGGS
- Bring a pot of very salty water (should taste like the ocean) to boil on a high heat. Reduce heat to medium high, and gently place in all the eggs.
- Allow to simmer on Medium High heat for 20 minutes.
- Remove the pan from the stove and run cold water into the pan. Keep running cold water until all the water in the pan is cold. Let the eggs sit and cool.
- Once cooled, the eggs should peel easily by gently rolling on the counter and the removing the shell under the water.
VEGGIES
- Combine Oil, Lemon Juice, and all seasonings into a bowl and whisk until combined
- Pour half of the marinade over the tomatoes and half over the baby carrots.
- Mix to coat fully
TUNA
- Put all ingredients into a large bowl, then mix thoroughly with a fork until well combined and flaky.
- Assemble the bento: Scoop the tuna into the bento, Slice the eggs, and place one in each bento, Sprinkle the egg with salt and dill, Scoop in portions of the marinated cherry tomatoes and carrots Layer in crackers, cheese and fruit of choice Now, it’s ready to refrigerate and grab as needed.
Tuna Salad Bento Lunch
Equipment
- Bento boxes with 3-5 compartments
Ingredients
Eggs
- 8 Eggs
- ½ teaspoons Kosher Salt
- ½ teaspoons Dill
Marinated Veggies
- 1 pint of Cherry Tomatoes halved
- 1 8 ounces bag of Baby Carrots
- ¼ Cups of Olive Oil
- 1 teaspoon Basil
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Oregano
- ½ teaspoon Parsley
- 1 Tablespoon Lemon Juice about ½ a lemon, squeezed
Tuna Salad
- 21 ounces of Albacore Tuna in water
- ¾ Cups of Light Mayonnaise
- 1 Half-sour Pickle minced
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
Extras
- Fruit Crackers and Cheese of your choosing, optional
Instructions
Eggs
- Bring a pot of very salty water (should taste like the ocean) to boil on a high heat. Reduce heat to medium high, and gently place in all the eggs.
- Allow to simmer on Medium High heat for 20 minutes.
- Remove the pan from the stove and run cold water into the pan. Keep running cold water until all the water in the pan is cold. Let the eggs sit and cool.
- Once cooled, the eggs should peel easily by gently rolling on the counter and the removing the shell under the water.
Marinated Veggies
- Combine Oil, Lemon Juice, and all seasonings into a bowl and whisk until combined
- Pour half of the marinade over the tomatoes and half over the baby carrots.
- Mix to coat fully
- Tuna Salad
- Put all ingredients into a large bowl, then mix thoroughly with a fork until well combined and flaky.
- Assemble the bento: Scoop the tuna into the bento, Slice the eggs, and place one in each bento, Sprinkle the egg with salt and dill, Scoop in portions of the marinated cherry tomatoes and carrots Layer in crackers, cheese and fruit of choice Now, it’s ready to refrigerate and grab as needed.
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