I always pass by the endives at the grocery store across from my apartment and consider getting them, but somehow get distracted by something else and forget about it. Oops. So, I made it a point to finally get me some endives this weekend.

You know how after tiring work days, sometimes you don’t really have an appetite for dinner anymore? It’s been happening to me a lot recently. All I want to do is go home, whip up something quick, shower and sleep. So this creation came at the perfect time. Healthy, light snack after those long days.

Tuna salad endive cups. Growing up, I always ate my tuna salad with Ritz crackers, but endives are a much healthier (and maybe even tastier) option. They peel back into these little, peppery boat-shaped cups, and make for a really delightful vehicle to deliver tuna salad to mouth!

And even better, this is literally one of the easiest things to make.

1 head endive, peeled and washed
6oz can tuna (in olive oil), drained
2 stalks celery, finely diced
1/2 red onion, finely diced
2 tbsp pine nuts, lightly toasted
4 tbsp mayo
1 tbsp olive oil
2 tsp djion mustard
Juice from 1/2 lemon
Pinch of salt
Pinch of black pepper
Pinch of red chili powder
Pinch of dried tarragon (optional)

1. In a large mixing bowl, fold together the tuna, celery, red onion, pine nuts, mayo, olive oil, dijon mustard, lemon juice, salt, pepper, and chili powder. *Tip: Don’t overmix, use folding motions so the tuna remains intact and doesn’t break apart into a mush.


2. Peel back the endives leaves (lifting from the base to maintain the leaf’s shape as much as possible). Rinse each and dry.

3. Generously scoop the tuna salad into the endive cups. Optional: top with a pinch of dried tarragon!

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