Asian Tuna Salad Appetizers on Belgium Endive

13
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

  • THE DRESSING

  • 1 Tbsp
    tamari
  • 1 Tbsp
    rice wine vinegar
  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sesame oil
  • THE APPETIZERS

  • 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

How to Make Asian Tuna Salad Appetizers on Belgium Endive

Step-by-Step

  1. Gather you ingredients.
  2. Add all the ingredients for the dressing into a bowl.
  3. Whisk to combine.
  4. Add the tuna, bell pepper, cucumber, apple to the dressing.
  5. Toss to combine, and add some salt and pepper, to taste.
  6. Pull open the endive into individual pieces.
  7. Chef’s Note: You won’t need all of the pieces; however, having two endives allows you to pick and choose the best pieces.
  8. Add 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.
  9. Chef’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.
  10. Keep the faith, and keep cooking.

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