Curried tuna in endive sheaves
Updated August 25, 2015
- Total Time
- 20 minutes, plus refrigeration
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Ingredients
½ cup cubed apple
¼ cup diced celery
1 packed tablespoon black currants
¾ cup scallions sliced into quarter-inch rounds
1 tablespoon minced red onion
2 level tablespoons blanched, sliced, toasted almonds
1 7-ounce can of solid or chunk tuna in water, well drained
Curried mayonnaise (see recipe)
2 large heads of endive
Preparation
- Step 1
Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
- Step 2
Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
- Step 3
Add tuna with desired amount of curried mayonnaise to the mixture. Stir well and chill.
- Step 4
Remove the larger outer leaves of the endive. Wash the leaves in ice water and drain.
- Step 5
Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.
This mixture is also tasty when served on black-bread toast.
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