Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 1/4 cup (60ml) Greek yogurt
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 2 stalks (40g) celery, finely diced
  • 2 tbsp (20g) red onion, minced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (150g) cucumber, sliced into spears
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (160g) grapes
  • 1 cup (30g) whole grain crackers
  • 2 hard-boiled eggs, halved

Instructions:

  1. In a medium bowl, flake the drained tuna with a fork until no large clumps remain. Stir in the Greek yogurt and lemon juice until the mixture reaches a velvety, cohesive consistency. Fold in the diced celery, red onion, and parsley. Season with salt and pepper.
  2. Slice the cucumbers into uniform spears and halve the cherry tomatoes. Pat all produce dry with a paper towel to prevent excess moisture from leaking into other bento compartments.
  3. Scoop the tuna salad into the largest compartment of the bento box, smoothing the top with a spoon.
  4. Arrange the cucumber spears, tomatoes, grapes, and halved hard-boiled eggs in the remaining sections. Tuck the crackers into a dry corner or separate small bag to ensure they stay crisp.