Tuna Salad In Endive Leaves Food

TUNA SALAD ENDIVE BOATS

Steps:

• Place the tuna, apple, carrot, celery, onion, dill, and garlic in a large bowl and stir to combine, breaking up the clumps of tuna.
• Add the olive oil, apple cider vinegar, lemon, and sea salt and stir well to combine, until the tuna has absorbed all of the oil.
• Trim the ends off the endive, and separate the leaves. Serve each leaf with a scoop of tuna salad.

TUNA SALAD WRAPS

Steps:

• Combine all the tuna salad ingredients and spoon into endive leaves.

LARGE WHITE BEAN, TUNA AND SPINACH SALAD

Steps:

• Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
• Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
• In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
• Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

ITALIAN TUNA SALAD

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

TUNA SALAD IN ENDIVE LEAVES

Steps:

• Combine the fist 10 ingredients to make tuna salad. Refrigerate for a couple of hours or longer.
• Scoop the tuna salad into endive leaves.
• Garnish with cherry tomatoes and pea sprouts.
• Infuse love and serve.

TUNA PATE IN ENDIVE

Steps:

• Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl.
• Chill covered for 4 hours or overnight.
• Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip).
• Top with a pinch of sprouts.
• Serve cold.

CRAB SALAD IN ENDIVE LEAVES

Steps:

• Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
• Gradually whisk in oil.
• Add crabmeat and toss GENTLY to coat.
• Arrange endive spears on pretty platter.
• Spoon crabmeat atop endive spears.
• Sprinkle with chives.