Tuna Salad In Endive Leaves Recipes

CRAB SALAD IN ENDIVE LEAVES

Steps:

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

TUNA SALAD WRAPS

Steps:

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

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 WITH ENDIVES AND SALPICON RECIPE - (4.7/5)

Steps:

• First, dice all the vegetables. Make sure they are not too finely diced. Then add the pieces of octopus, tuna, and a pinch of parsley. Dress with a salt vinaigrette, a sherry vinaigrette and extra virgin olive oil. Let it sit in the fridge. It's recommended to let the salpicon cool off in the fridge, however, it will taste just as good if you decide to skip this step. Once the salpicon is ready, cut off the stem of the endives and peel. Once peeled, place the endives in a bowl and spread salpicon between the leaves. Lastly, add a few parsley leaves for presentation purposes.

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.

ENDIVE SALAD WITH ISABEL TUNA RECIPE - (4/5)

Steps:

• -Cut the dried tomatoes -Mix Dijon mustard with honey -Place the fresh endive on a plate -Add tomatoes and Isabel Tuna -Dress salad to your taste

TUNA AND SALMON TARTARE WITH ENDIVE LEAF

Steps:

• In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
• In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
• Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.

SALADE D'ENDIVE

Steps:

• Preheat the oven to 400°F (200°C). In a bowl, toss the walnuts with the oil and salt. Spread the walnuts in a single layer on a rimmed baking sheet, place in the oven, and toast for about 15 minutes, or until they take on color. Let cool.
• Separate the endive leaves and divide them among 4 plates. You can place them casually or stack them like a game of Jenga. Next, add a handful of the matchstick-cut apples to each salad, followed by a handful of the walnuts. Crumble the Stilton and sprinkle it on top. Finally, add the chives, some dressing, and a twist of pepper.

CURRIED TUNA IN ENDIVE SHEAVES

Steps:

• Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
• Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
• Add tuna with desired amount of curried mayonnaise to the mixture. Stir well and chill.
• Remove the larger outer leaves of the endive. Wash the leaves in ice water and drain.
• Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.

PARMESAN WALNUT SALAD IN ENDIVE LEAVES

Steps:

• In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
• Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
• Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.