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Tuna Egg Salad Bento Box

Rated as 4.67 out of 5 Stars

"A whimsical bento box with tuna egg salad in a tomato with cucumber, carrot flower cut-outs, and strawberry banana pineapple kebabs. Add a heart-shaped hard boiled egg and black olives to round out the bento box."
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1 h servings 1165
Original recipe yields 1 servings (1 bento box)


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  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.

Nutrition Facts

Per Serving: 1165 calories; 60.3 114.1 56.4 504 2471 Full nutrition

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The tuna egg salad is a simple recipe I grew up eating. If you are making the bento box for the next day, I would suggest you store the tuna egg salad separately and place the salad in the tomat...

I grew up eating egg in tuna salad, and I thought it was a great idea to put it in a tomato. However, I didn't have one, so I spread the salad on cucumber slices instead. It worked great, but I'...

My daughter loved this lunch. I didn’t have a heart-shaped form for eggs and just added whatever fruit I had on hand. Thank you for the recipe.