Ingredients
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Sugar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 apple (such as Honeycrisp)
1/2 bulb fennel, thinly sliced
Jar of tuna in oil (such as Oritz White Tuna in Organic Extra-Virgin Olive Oil)
Mayonnaise
Finely chopped fresh basil leaves
Wheat crackers and escarole leaves, for serving
Preparation
Whisk together lemon juice, Dijon mustard, a pinch of sugar, and extra-virgin olive oil; season with kosher salt and freshly ground pepper. Cut the apple into matchsticks and toss with dressing. Add sliced fennel and a jar of tuna in oil; toss to combine. Pack in a bento box or other resealable container.
Stir together mayonnaise and finely chopped fresh basil leaves; season with salt and pepper. Pack in a small compartment of your bento box (or a separate resealable container). Eat tuna salad with basil-mayo, wheat crackers, and escarole leaves.
