Tuna Salad Endive Boats
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Ingredients
2 5-oz BPA-free cans of tuna, drained
1 small green apple, cored and finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
½ cucumber, finely chopped
2 TBSP red onion, finely chopped
1 TBSP fresh dill
1 clove garlic, minced
½ cup olive oil
1 TBSP apple cider vinegar
½ lemon, juiced
½ tsp sea salt
2 endive heads
2 140-gram BPA-free cans of tuna, drained
1 small green apple, cored and finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
½ cucumber, finely chopped
2 TBSP (30 ml) red onion, finely chopped
1 TBSP (15 ml) fresh dill
1 clove garlic, minced
118 ml olive oil
1 TBSP (15 ml) apple cider vinegar
½ lemon, juiced
½ tsp (2.5 ml) sea salt
2 endive heads
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Instructions
- 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.
Nutritional Info
Storage
Notes
You can use cabbage leaves for the “boats”, and also the salad would be lovely on a bed of any salad greens of your choice.
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