Ingredients and Weight:
- 2 cans (5 ounces each) tuna, drained
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 rice balls (optional)
- 8 seaweed sheets (optional)
- 8 small pieces of carrot (optional)
- 8 small pieces of cucumber (optional)
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- In a large bowl, combine the tuna, eggs, mayonnaise, celery, onion, dill, salt, and pepper. Mix well.
- Fill the compartments of each bento box with the tuna egg salad (and optional rice balls, seaweed sheets, carrots, and cucumbers).
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Protein: 20g
- Carbohydrates: 15g
Dish Characteristics:
- Savory and tangy
- Creamy and rich
- High in protein
- Easy to customize
User Comments:
- "This was so delicious and perfect for lunch on the go!"
- "I love that you can add whatever you want to customize it."
- "The tuna egg salad is so creamy and flavorful."
- "I appreciate the nutritional information provided."
- "Great dish for a light and healthy meal."
Special Precautions and Tips:
- Use high-quality tuna for the best flavor.
- If you don't have hard-boiled eggs, you can substitute with mashed avocado.
- Serve immediately or store in the refrigerator for up to 3 days.
