La petite biscotte Now in Munich…

Bento n°7: Parmesan Brussel Sprouts & Tuna Salad

Contents

• Tuna Salad (recipe below… and you’ll want that one!)
• Whole-wheat bread with nuts (for the salad)
• Brussel Sprouts with Parmesan
• Little Chocolate Cake

What I liked about this bento

This bento was quickly assembled. Quick steaming the brussel sprouts (in the microwave if you want) at the same time putting eggs to boil and cutting vegetables for the tuna salad. After grating the Parmesan and making the vinaigrette for the salad the sprouts were ready and I sprinkled them with Parmesan cheese and put them quickly in the oven for the cheese to melt. At the same time I finished the salad and put everything into the bento box. The whole bento was ready in about 15 minutes.
What I’m most happy about is this simple but delicious recipe for brussel sprouts. Parmesan fits very well with it and seems to enhance the flavour of the sprouts instead of covering it. I’m definitely planning to eat them more often now that I know how to cook them so they don’t taste bland.
Ah yes and the tuna salad… let’s just say it’s a recipe I discovered a few years ago and it is a big favourite of my family every since. I could eat that stuff right in the morning, continue the whole day, then take a 10 minute nap just to continue chomping it…

What I didn’t like about this bento

Visually I wasn’t too proud of this one. It looks interesting and different from what I usually do but still… colors weren’t as balanced as I would have liked (some yellow missing) and overall it doesn’t look very detailed.
Also I found that there were too many brussel sprouts… I should have probably used half and added some Tamagoyaki instead.

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The best Tuna salad in the history of Tuna salads

Ingredients

• 1/2 shallot, finely chopped
• 1/2 red pepper, diced
• 1 hard-boiled egg, chopped
• 1 little can of tuna (not the one in oil)
• 2 Tbsp pickled cucumber, finely chopped
• 100g yogurt
• 2 Tbsp mayonnaise
• 2 tsp mustard
• 2 Tbsp pickled cucumber juice
• salt, pepper

Preparation

1. In a small bowl combine yogurt, mayonnaise, mustard, pickle juice and mix well. Season to taste.
2. Drain the tuna and flake it with a fork.
3. In a large bowl mix shallots, red pepper, egg, tuna and cucumber. Add the vinaigrette from step 1 and incorporate well. Adjust seasoning if needed.
4. Serves 2.

Enjoy!