Mediterranean · Snack
Mediterranean Tuna Olive Cups
Flaked tuna with Kalamata olives, sun-dried tomato, and oregano in crisp endive leaves, make fresh for a bright Mediterranean pescatarian protein snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
285Calories
32gProtein
14gFat
8gCarbs
2gSugar
2gFiber
620mgSodium
26mgChol
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Instructions
1
Prep
Separate endive heads into 12 leaves, rinse gently, pat dry on kitchen paper. Drain and flake tuna. Finely chop olives, sun-dried tomatoes, parsley, oregano, red onion, capers. Zest lemon, measure juice and olive oil. Combine all ingredients in a bowl with salt, pepper, chilli flakes; mix gently with fork until evenly combined.
2
Stuff
Spoon roughly 1 heaped tablespoon tuna mixture into each endive leaf, mounding slightly at the base. Work methodically to ensure even filling across all 12 leaves.
3
Plate
Portion filled cups into 2 flat airtight containers of 6 cups each, keeping single layer. Refrigerate up to 2 days. Serve chilled with baby carrots, celery sticks, or sliced bell pepper for extra fibre and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9 oz / 1 can) canned tuna in spring water
- 2 heads Belgian endive
- 50g (1.75 oz) pitted Kalamata olives
- 30g (1 oz) sun-dried tomatoes in oil
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 lemon
- 8g (small handful) fresh parsley
- 6g (small handful) fresh oregano
- 2 tbsp red onion
- 1 tbsp capers
- 0.5 tsp fine salt
- 0.5 tsp black pepper
- 0.25 tsp red chilli flakes