Red Meat Allergy Friendly Endive Boats with Tuna Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(22)
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Learn more →Ingredients
4 servings
For the tuna salad
- 2 cans (5 oz each) tuna in water, drained
- 3 tbsp egg-free mayonnaise
- 2 stalks celery, finely diced
- 3 scallions, thinly sliced (green tops only)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt, or to taste
For the boats
- 3 heads belgian endive, leaves separated
For serving
- 1 tbsp fresh chives, snipped (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, egg-free mayonnaise, celery, scallion greens, lemon juice, lemon zest, parsley, turmeric, ginger, and salt. Stir until evenly mixed and the tuna is broken into small, uniform flakes.
- 2
Taste the tuna salad and adjust salt or lemon juice as needed.
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