Tuna Salad Bento Lunch
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!
- 8 Eggs
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Dill
- 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
- 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
- Fruit Crackers and Cheese of your choosing, optional
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.
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
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.
Calories: 291kcal | Carbohydrates: 4.8g | Protein: 24.4g | Fat: 19.1g | Cholesterol: 220.8mg | Sodium: 1171.4mg | Sugar: 2.3g