Gluten Free Tuna Avocado Endive Boats

Total time15 min

Prep time15 min

Cook time0 min

4.9

(6)

These little endive boats are the kind of appetizer that disappears from the platter before you even sit down. Crisp Belgian endive leaves stand in as the vessel, cradling a creamy, bright filling of tuna and diced avocado that's rich without feeling heavy. A quick dressing of mayonnaise, fresh lemon juice, lemon zest, and Dijon mustard ties everything together with a tangy kick, while finely diced celery and red onion add just enough crunch and bite. The whole thing comes together in minutes with no cooking required — just mix, fold, and spoon. Naturally free of wheat and grains from start to finish, every single ingredient here is straightforwardly safe, so there's no label-scanning or substitution stress involved. Serve all four portions as a starter at a dinner party or keep it casual as a light lunch, and finish with a scatter of fresh parsley or a pinch of red pepper flakes if you want a little heat.

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Ingredients

4 servings

For the boats

2 heads belgian endive

For the filling

2 cans (5 oz each) tuna in water, drained
2 ripe avocados, pitted and diced
3 tbsp mayonnaise
2 tbsp fresh lemon juice
1 tsp lemon zest
2 stalks celery, finely diced
2 tbsp red onion, finely minced
2 tbsp fresh chives, thinly sliced
1 tsp dijon mustard
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Separate the endive leaves and select 12–16 of the largest, most cup-shaped leaves. Arrange them on a serving platter, hollow side up. Reserve any small inner leaves for another use.
2
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, and Dijon mustard until smooth.

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