Endive Salad With Isabel Tuna Recipe 45

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TUNA SALAD IN ENDIVE LEAVES



Tuna Salad in Endive Leaves image

This salad is very easy to make and looks pretty. It is perfect for a gathering when you want to make one more quick and easy dish. If you are too busy, you can just buy some deli salad of your choice too. If you cannot find endives, you can also use other vegetables, such as Boston lettuce, peppers, or tomatoes, or aluminum muffin cups. For more healthy, gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Low Cholesterol

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

2 (5 ounce) cans chunk light tuna
3 tablespoons red peppers, chopped
3 tablespoons celery, chopped
3 tablespoons red onions, chopped
3 tablespoons green onions, finely chopped
2 tablespoons pecan pieces
3 tablespoons mayonnaise or 3 tablespoons vegan mayonnaise
3 tablespoons sour cream
1 teaspoon mustard
salt and black pepper
2 endive, hearts (preferably red and yellow each)
cherry tomatoes, and pea sprouts for garnishing

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.

Nutrition Facts : Calories 109.1, Fat 4.5, SaturatedFat 1, Cholesterol 14.4, Sodium 201, Carbohydrate 6.8, Fiber 4.4, Sugar 1.3, Protein 11.1

TUNA SALAD WITH ENDIVES AND SALPICON RECIPE - (4.7/5)



Tuna Salad with Endives and Salpicon Recipe - (4.7/5) image

Provided by IsabelTunaUSA

Number Of Ingredients 8

2 endives
1/2 of a red bell pepper
1/2 of a green red bell pepper
1/2 of a cucumber
1/2 of a tomato
1 tender onion
2 cans of solid light Isabel tuna in extra virgin olive oil
1/2 cup of cooked octopus

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.

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