Serves 4 | Prep and cooking time: 25 mins | Difficulty: easy | Cannot be frozen
Ingredients
For the sandwiches
350g canned tuna flakes, in brine, drained
3 tbsp mayonnaise
3 tbsp plain yoghurt
1 tbsp lemon juice
8 slices wholemeal bread
For the fruit salad
150g red seedless grapes
300g canned pineapple, in juice, drained and cubed
150g Cantaloupe melon, cubed
100ml orange juice
To serve
2 sheets nori
iceberg lettuce, shredded
1 tbsp black sesame seeds
4 surimi sticks, cut into bite-sized pieces
1 daikon radish, peeled
1 small cooked beetroot
Orange pepper, cored and cut into strips
Mint sprigs
Method
1. To make the sandwiches, thoroughly mix together the tuna, mayonnaise, yoghurt and lemon juice in a mixing bowl. Season.
2. Spread on four slices of the bread, then place the other slices on top. Using a fish-shaped cutter or working freehand, cut out fish shapes from the sandwiches.
3. To make the fruit salad, mix together the fruits in a large bowl with the orange juice. Cover and chill until needed.
4. To serve, blanch the nori sheets in a bowl of hot water. Drain, pat dry and cut into strips.
5. Arrange the lettuce in the base of four bento boxes. Drape strips of the nori on top, placing the sandwiches on top as well.
6. Sprinkle some sesame seeds on the sandwiches. Arrange the surimi pieces next to them.
7. Cut the daikon radish into four wide slices, about 1cm thick and place in a corner of the box. Use any remaining radish to craft small circles, laying them on top of the nori.
8. Cut the beetroot into thin slices and then into circles. Position as fish eyes on the sandwiches with the strips of pepper acting as gills.
9. Serve the boxes with little cups of fruit salad, garnished with sprigs of mint.
