Asian Tuna Salad Appetizers on Belgium Endive

Andy Anderson !


Here’s a simple appetizer that you can put together quickly. If you’re not a fan of tuna, you can use chicken salad, or just about anything else you want.

I wanted to make these without the typical mayonnaise-soaked tuna, so I went in a different direction… Asian

So, you ready… let’s get into the kitchen.

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15 Min
No-Cook or Other



1 Tbsp
1 Tbsp
rice wine vinegar
1 Tbsp
grapeseed oil
1 Tbsp
sesame oil


3 Tbsp
green or red bell pepper, finely chopped
3 Tbsp
seedless cucumber, finely chopped
3 Tbsp
tart green apple, finely chopped
6 oz
(1 can) water-packed tuna, drained
2 medium
belgium endives
toasted sesame seeds for garnish


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1Gather you ingredients.

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2Add all the ingredients for the dressing into a bowl.

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3Whisk to combine.

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4Add the tuna, bell pepper, cucumber, apple to the dressing.

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5Toss to combine, and add some salt and pepper, to taste.

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6Pull open the endive into individual pieces.

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7Chef’s Note: You won’t need all of the pieces; however, having two endives allows you to pick and choose the best pieces.

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8Add 1 tablespoon of the tuna salad to each piece of endive, sprinkle with some sesame seeds, and plate with some extra dressing for dipping. Enjoy.

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9Chef’s Note: What kind of tuna should you purchase? That’s a good question. You’re looking for tuna that is tasty and doesn’t contain a bunch of contaminants, such as mercury. My favorite is Wild Planet tuna. It’s sustainably and responsibly fished, and they are 100 percent pole and troll fished. That means they catch younger tuna weighing 30 to 60 pounds, and not the older bottom tuna weighing over 120 pounds. Bottom line, younger tuna have fewer toxins.

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10Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Asian
Other Tags: Quick & Easy, Healthy, Heirloom